Recipe

Simple Summer Panzanella

Photo by kcpoindexter

This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Chef
kcpoindexter's Notes: This is quite a simple recipe that capitalizes on the amazing quality of summer tomatoes. I use heirlooms from my Mom's garden and also a sprinkling of her small yellow sweet tomatoes. The...
This is quite a simple recipe that capitalizes on the amazing quality of summer tomatoes. I use heirlooms from my Mom's garden and also a sprinkling of her small yellow sweet tomatoes. The quality of the tomatoes is key to this recipe's success. Also I make croutons for the salad, which I think really allows for the flavors to soak into the bread but also gives texture and crunch. This salad is quite simple and free-form which captures the essence of its rustic Tuscan name. You can change it up by using red wine vinegar according to your preference. I prefer the sweet acidity of the balsamic vinegar. Don't skimp on any of your ingredients. Use the highest quality you have, it is what makes this salad great!

Expand Collapse

6 Heirloom tomatoes- medium size, whatever kind you have on hand Ask a question about this ingredient

3 Handfulls of sweet smaller tomatoes ( I used a small yellow pear shaped variety) Ask a question about this ingredient

3 pinches Maldon Seat Salt or similar Ask a question about this ingredient

7 Fresh Medium Sized Basil Leaves + a few small ones for garnish Ask a question about this ingredient

Cut the tomatoes, onion, and cucumber into bite size pieces. I like mine to be a little chunkier than bite size but it is all about mouth-feel. I do recommend keeping the onion slices smaller or it can be a bit overwhelming. For the cherry tomatoes, just slice them in half.
Ask a question about this step
Put all above ingredients in a bowl and season with Maldon Sea Salt, kosher salt, and pepper to taste.
Ask a question about this step
Pour in the vinegar and olive oil. Tear with your hands, the basil leaves, bruising the leaves as you go. Mix everything together and let marinate for a minimum of 30 minutes. I let mine marinate for 1 hour while I prepared the rest of my dinner. Give it a stir every 10 minutes or so.
Ask a question about this step
Once the salad has marinated you just need to make the croutons, portion them into individual bowls, and then spoon the salad over top. I also like to spoon out some of the balsamic/olive oil prior to serving as I prefer my salad with a little less liquid. Sprinkle some of the baby basil leaves on top to finish and a little Maldon Sea Salt to taste.
Ask a question about this step

3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient

3 Garlic Cloves- smashed with skins still on Ask a question about this ingredient

Course Salt and Fresh Ground Pepper to taste Ask a question about this ingredient

10 Slices of Ciabatta bread or any rustic/crusty loaf of bread you have available. Ask a question about this ingredient

Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Put in the smashed garlic cloves and press down to release their juices.
Ask a question about this step
Tear the slices of Ciabatta Bread into hearty bite-sized pieces.
Ask a question about this step
Once the pan starts to get hot and emits a little hint of smoke, add the bread. Toss to coat in the oil. Toss/stir frequently to avoid any burning.
Ask a question about this step
Let cook for approx. 3 minutes. Remove the garlic, add the rest of the oil, and continue to stir. Season with a generous pinch of salt and some fresh ground black pepper. Let cook until the bread browns and becomes crunchy under the weight of your spoon, approximately 5 minutes. If your pan starts to dry out, add a little more oil.
Ask a question about this step
Remove from the heat and portion into your salad bowls. Check for seasoning and adjust if needed.
Ask a question about this step