Summer Tomato Panzanella
Ingredients
- 3 cups packed torn pieces
- sourdough (including crusts;
- from 8 oz. loaf)
- ¼ cup olive oil
- 2 ½ pounds heirloom tomatoes
- hulled and cut into bite-size
- wedges
- 1 teaspoon kosher salt or sea salt
- plus more as needed
- 1 teaspoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- Fresh basil leaves at least 10
Instructions
- Preheat oven to 350°F
- arrange the bread pieces on a rimmed baking dish, then drizzle them with half of the olive oil and toss to coat. Bake for 15 minutes, until the bread is dried and fragrant but not browned. Let cool.
- Meanwhile, place the tomatoes in a colander set over a mixing bowl. Sprinkle the tomatoes with the teaspoon of salt; let them drain for about 20 minutes no more, gently tossing them every few minutes. Transfer the tomatoes to a serving bowl along with the cooled bread pieces; toss to incorporate. Reserve the tomato juices in a bowl; there should be a scant half-cup.
- Add the garlic, shallot and vinegar to those juices, then gradually whisk in the remaining 2 tablespoons of olive oil to form an emulsified vinaigrette. Season lightly with salt and pepper. Pour over the tomato bread mixture; Use your clean hands to gently toss and coat. Scatter the basil over the salad; serve right away.
Notes
I like to lightly salt my tomatoes, then drain and use in recipe.
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