Heirloom Tomato and Croccantini® Salad



  • 2-3 pounds heirloom tomatoes, sliced lengthwise
  • 10 La Panzanella Rosemary Croccantini® crackers, broken into bite-sized pieces
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • ½ tsp. sea salt
  • ½ tsp. crushed black pepper
  • ¼ cup fresh packed basil leaves, roughly torn


  1. Arrange sliced tomatoes on a large plate or platter. Drizzle with olive oil and balsamic vinegar, sprinkle with sea salt and pepper, and sprinkle with crackers. Top with basil leaves and enjoy immediately.
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