Heirloom Tomato Panzanella

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2 pounds ripe heirloom tomatoes, peeled, seeded, and diced

1/4 cup minced red onion

2 teaspoons minced garlic

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh tarragon leaves

1 teaspoon sea salt, preferably gray salt

Several grinds black pepper

Panzanella Croutons, recipe follows

2 cups trimmed arugula

Wedge Parmesan, for shaving

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless cubed day-old bread (1/2-inch cubes)

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons finely grated Parmesan