Please consult the OU's guidelines for checking fruits and vegetables.

Tomato and Bread Salad
Tomato and Bread Salad Eileen Goltz | Pareve
1 hour 30 minutes
30 minutes
6 servings

  • Fresh Basil tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking fresh basil for insect infestation.
  • ½ small baguette (about 12 inches long)
  • 1 large garlic clove
  • Olive oil for brushing
  • 6 medium to large tomatoes
  • ½ medium onion
  • 3 Tablespoon coarsely chopped fresh basil
  • 4 Tablespoons balsamic vinegar
  • ½ cup olive oil

  1. Preheat oven to 300°F.
  2. Chop onion and mash garlic clove; set aside.
  3. Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the side with garlic in half again lengthwise, and then cut these strips into 3/4 inch pieces.
  4. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.
  5. Cut tomatoes into large chunks and place in a large mixing bowl a bit before you intend to mix the salad. Drain off and discard any juice that may accumulate.
  6. To serve, add the croutons, onion, and basil to the tomatoes. In a separate bowl combine the vinegar and oil. Whisk together and pour over the salad. Toss to combine.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.