Panzenella Salad with Heirloom Tomatoes
This rustic salad makes a substantial starter or a light lunch, and is especially nice when it’s hot out. As with so much in Italian cuisine, the recipe is very simple; the key is the quality of the ingredients. The main attraction is featuring local heirloom tomatoes in peak season, which is summer to early fall in most places. Luckily, in Miami, we get locally grown tomatoes all winter long! It honestly doesn’t matter how many varieties of tomato you use; the most important thing is that the tomatoes are ripe, juicy, and sweet.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Heat 1/4 cup of the oil and the butter together in a small pot over medium heat. When the butter has melted, remove the pot from the heat and stir in the garlic. Put the bread cubes in a mixing bowl. Drizzle the garlic mixture over the bread while tossing to evenly coat. Season with salt and pepper. Transfer the bread cubes to a baking sheet and spread them out in a single layer. Bake, shaking the pan occasionally, until crisp and golden, roughly 15 minutes.
Step 3
Using a paring knife, cut out the cores and carefully slice the tomatoes into somewhat large chunks and wedges. Put the tomatoes in a large bowl and add the vinegar, remaining 1/4 cup oil, and the basil; season with salt and pepper. Add the warm bread cubes to the tomato mixture. Mix gently but thoroughly and adjust the seasoning if necessary. Transfer to individual shallow bowls or a large platter. Drizzle the vinaigrette remaining in the bowl on top and serve immediately while the bread is still slightly warm.
