PREPARATION:

Method:

1. Seed and dice tomatoes. Place tomatoes in a colander set over a bowl to catch the juices. Salt the tomatoes and let them sit while preparing the rest of the dish. In a small saucepan add the shallots to the olive oil. Bring to a boil and immediately turn down to a simmer and cook until the shallots are tender, 10 minutes. Remove from the heat, strain, and let cool. Puree the shallots with 2 tablespoons olive oil. Reserve the remaining oil. Make the vinaigrette by whisking 3 tablespoons of shallot puree with vinegar, garlic, mustard, sugar and herbs. Season with 1/2 teaspoon salt and 1/4 teaspoon of pepper. In a large skillet heat the olive oil. Toss the bread cubes in the skillet. Sauté until crispy and golden. Season with salt and pepper while still hot.
2. In a large mixing bowl, combine the drained tomatoes and olives and toss with 1/4 cup of the shallot vinaigrette. To serve, place a 3-inch round cookie cutter on a plate and spoon the tomato mixture into the mold, filling it all the way to the top. Mound the micro greens on top of the tomatoes, garnish with toasted bread cubes and drizzle the plate with a little vinaigrette. Repeat this process for all four plates.

   Editor's Note: Look for organic, locally-grown produce.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Eat Your Way to Five a Day Episode of Emeril Green.