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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the shallots, vinegar, and mustard in a small bowl.  Slowly whisk in the remaining oil. 
  6. 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.