Heirloom Tomato Panzanella
Prep Time
20 minutes
Cooking Time
15 minutes
Yields
6 people
Ingredients
For the croutons:
1 small loaf local, rustic bread (see below)
1 clove garlic, peeled
½ cup kalamata olives
2 Tbsp. olive oil sea salt
freshly ground black pepper
For the salad:
2 ½ pounds heirloom tomatoes
2 cups arugula or kale torn in pieces (optional)
2 ears local non GE GMO sweet corn, off the cob or 1 zucchini, cut in small pieces
1/4 cup olive oil
1 Tbsp. minced shallots
2 Tbsp. balsamic vinegar
½ tsp. Dijon mustard
Directions
- Preheat oven to 375 degrees.
- Rub the loaf with garlic to subtly flavor it. Cut the bread into square bite sized pieces, about 6 cups. Place on baking sheet with the olives. Toss with 2 Tbsp. of the oil, salt & pepper. Bake until crisp, about 15 – 20 minutes, turning cubes over at least once.
- Cut the core from each tomato. With a serrated knife, slice the tomatoes ½ inch thick. Arrange 3 – 4 slices per person on individual salad plates or a large platter.
- Chop enough of the remaining tomato slices to measure 1 cup and put in a large bowl with the bread cubes, olives, and arugula or other selected farm veggie.
- Combine the shallots, vinegar, and mustard in a small bowl. Slowly whisk in the remaining oil.
- Toss the bread cube mixture with enough of the shallot dressing to coat the arugula. Season with sea salt and pepper to taste. Place on top of sliced tomatoes and serve immediately. Or save dressing in a small mason jar, and assemble when ready to eat!
Optional add ins: fresh herbs – oregano, basil, or chives
© From Your Inside Out 2010 All Rights Reserved
Amie Guyette Hall, CHHC, AADP
Notes
Local Bread: Know your baker – know your bread! In Fairfield County, CT we choose– The Flaxette by Fairfield Baking Company and the Pain de Campagne (Country Bread) by Wave Hill Bread.
Local Seasonal Tomatoes: Know your farmer - know your food! Shop your farmers markets and farm stands HERE. Sport Hill Farm’s daily selection today includes Green Zebra, Orange Blossom and Beefsteak Reds.