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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: The Chicken Rotisserie Show

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Total:: 50 min
Active:: 20 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.

My Private Notes

Name: Heirloom Tomato Panzanella
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
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; 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

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Heirloom Tomato Panzanella

Mustard-Anchovy Vinaigrette:

Mustard-Anchovy Vinaigrette:

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