Tomato and Phyllo Crisp Salad

This is my favorite tomato salad. It’s inspired by a salad from Hawthorne Lane, a long ago closed restaurant in San Francisco.

I simply dress sliced tomatoes with a good olive oil, sometimes flavored, sometimes not, and salt. I layer the tomatoes with the phyllo crisp.

To make the phyllo crisp:

  • 9 sheets of phyllo dough, defrosted according to instructions on the box
  • 1/4 cup melted butter
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup basil, chiffonade (cut into fine ribbons)


On a half sheet pan, lay the first phyllo sheet. Brush with butter/oil, top with another two sheets of phyllo, each brushed with butter/oil. Sprinkle with 1/3 of parmesan, walnuts and basil. Repeat this process two more times.

Bake in a 350 degree oven for 10-15 minutes, until golden brown and crispy. Allow to cool, cut into triangles or whatever shape you like.


The phyllo crisp can be stored in an air-tight container for about a week.


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