Heirloom Tomato Panzanella

So - its prime time in the Farmer's Markets to be purchasing tomatoes... and how can you expect to walk past aisles of heirloom tomatoes and not want to bring home a bunch? This weekend, we scored a pretty little heirloom "salad mix" as the woman explained it. Basically - if you're not sure what kind of heirlooms you like, they put together a little bundle of them in quart containers and you can have a nice variety to do something with. Some of these were small cherry or pear tomatoes, others were larger.. so a very nice variety. Now... what to do with all these tomatoes?! Something to showcase them, of course... they can't just be thrown in somewhere. No - they need to shine.

Well, I don't know where you are... but here - ITS HOT! I mean, sitting outside at night, its so humid and hot its miserable. I know some people like that, but I don't. So - one needs to consider side options to make when its hot outside... like, something refreshing. Its been awhile since I'd made a panzanella, and for some reason I looked at these tomatoes and thought - bread salad! So if you're not sure what panzanella is - its an Italian dish made from stale tuscan bread, tomatoes, olive oil, vinegar, and seasonings. So if you ever have a loaf of bread that's a few days old, this is a great dish to toss together. Otherwise - do as I did, and make croutons from that bread - toast it up in the oven. I didn't use Tuscan bread, as it was not available at the store I went to... but any good rustic white bread will work.. french bread.. whatever. Just do me a favor, and don't use sandwich bread. Just don't even bother.

Heirloom Tomato Panzanella
adapted from Michael Chiarello
serves 4-6

Ingredients:

• 2 pounds ripe heirloom tomatoes; 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
• 1T balsamic vinegar
  
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon sea salt
• Several grinds black pepper
• Panzanella Croutons, recipe follows
• Wedge Parmesan, for shaving

Directions:

1. Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
2. In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, balsamic vinegar, basil, salt, and pepper. Add the croutons and toss well
3. Grate fresh parmesan over salad and serve immediately. ** This is important! The bread will begin to soak up all the juices from the tomatoes, olive oil, vinegar, etc... and become soggy after awhile. If you want to do this ahead, make up the tomato mixture up to 1 hour prior to serving and toss in croutons at the LAST MINUTE.

Panzanella Croutons

• 1/4 cup unsalted butter
• 1 tablespoon minced garlic
• 6 - 8 cups crustless cubed day-old bread (1/2-inch cubes)
• Sea salt and freshly ground black pepper
• 6 tablespoons finely grated Parmesan

1. Preheat oven to 375 degrees F and preheat a cookie sheet in it.
2. Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute (be careful not to let butter get too hot and burn garlic, if so - throw out and start over!). Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
3. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

I promise - this is a very tasty, simple side dish to serve at any summer BBQ you attend... I might just make it again for one I'm going to this weekend. Just remember - toss bread at the last minute with the tomatoes so you don't show up with some soggy pile of bread.

Enjoy!

-Lauren