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Tomato, Royal Corona, and Toasted Bread Salad


I remember when I first started gardening and I had the bright idea that direct-seeding tomatoes in the ground was the best idea. The plants were incredible and strong and the perfume they exuded made me want to bottle it. Have you ever rubbed a tomato plant just to smell? It’s worth it. The yields were nothing to be proud of but I had nearly a hundred plants so there were plenty of tomatoes, even with my poor gardening skills. The memory of that summer and just too darned many tomatoes makes me very happy. 


  • 1 pound heirloom tomatoes, gently chopped into cubes
  • 1–2 cups cooked Rancho Gordo Royal Corona, or other large white beans, drained
  • 1 clove garlic, minced
  • 1 tablespoon Rancho Gordo Pineapple Vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • Fresh cracked pepper to taste
  • 2 slices country bread, hand ripped into bite-sized pieces (crusts optional, but I like them)
  • 2 tablespoons finely chopped fresh thyme, basil, or parsley

Serves 4 

  1. Preheat oven to 400F.
  2. In a serving bowl, combine the tomatoes, beans, garlic, vinegar, 3 tablespoons of the oil, and the salt and pepper. Allow to sit for at least 30 minutes and up to 2 hours.
  3. As the tomatoes rest, toss the bread with the remaining 2 tablespoons olive oil and spread out the bread on a flat tray or cookie sheet. Bake in the preheated oven for 10 to 15 minutes, checking and shaking the pan every 5 minutes or so, until the croutons are well toasted.
  4. About 10 minutes before serving, add the bread to the tomato salad. (Some people like the bread dense and soggy, but I recommend about 10 minutes. The bread is soft but still has some bite to it.) Scatter fresh herbs over the top and serve.

Substitutions: Any of our creamy white beans would work with this. Try also CassouletAlubia Blanca, or Marcella if you don’t have Royal Coronas on hand.


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