Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
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Heirloom Tomato Panzanella
Total:
50 min
(includes cooling time)
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
(includes cooling time)
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Mustard-Anchovy Vinaigrette:

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. 

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