Heirloom Tomatoes #5
With the garden still producing a large quantity of tomatoes, I have been experimenting with different recipes to enjoy them... this weekend I made a panzanella salad and thought you may also like to try it and take advantage of any end of season tomatoes you have.
Summer Panzanella Adapted loosely from Smitten Kitchen
3 tablespoons good olive oil 1/2 loaf of Ciabatta bread, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2-4 ripe tomatoes, cut into 1-inch cubes (I used red and yellow tomatoes for variety of color) 2 scallions, cut in half and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoons capers, drained
For the vinaigrette 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/3 cup good olive oil salt to taste freshly ground black pepper to taste
1. Heat the oil in a large pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. I set a timer for 2 minute intervals to remind me to stir the bread cubes while working on the other aspects of the salad, this way nothing gets burned…
2. For the vinaigrette, whisk together the ingredients.
3. In a large bowl, mix the tomatoes, scallions, basil, and capers. Add the bread cubes and toss with the vinaigrette.
4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
…………………………… unframed painting: SOLD 4″ x 6″ (10.2 x 15.2 cm)