Heirloom Tomato Panzanella

Total Time:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 cups torn Tuscan bread (1 1/2-inch pieces)
  • 1/2 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup sliced English cucumbers (peeled and seeded)
  • 1/2 cup finely julienned red onions
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons Spanish capers, rinsed
  • 2 tablespoons roughly chopped Tuscan olives
  • 1/2 teaspoon finely minced garlic
  • 6 fresh basil leaves, chopped
  • 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
  • 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
  • Mustard-Anchovy Vinaigrette:
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped shallots
  • 4 salt-packed anchovies, rinsed
  • 1 1/2 cups grapeseed oil
  • Kosher salt and freshly cracked black pepper
Directions
  • Preheat the oven to 350 degrees F.

  • In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.

  • Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.

Mustard-Anchovy Vinaigrette:
  • Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper. Yield: 2 cups


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