Late Summer Panzanella
Ingredients
The tomatoes
- 3-4 large heirloom or any varitey summer tomatoes about 2 lbs
- 2 tbsp e.v olive oil the good stuff
- 1-2 clove garlic grated optional
- 2 tbsp balsamic vinegar
- a large handful of fresh arugula
- 2 tbsp chopped or torn basil leaves
- 1-2 tbsp Basil Vinaigrette optional but recommended
- plenty of black pepper
- ¼ tsp chili flakes optional
Croutons
- 1 loaf French baguette or ciabatta
- 1-2 tbsp olive oil
Vinaigrette
Instructions
- Preheat the oven to 350℉. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet and drizzle the bread with the olive oil. Using your hands, gently toss the croutons and make sure they are coated with the oil. Bake for 15-20 minutes until golden brown. Remove from oven and let cool slightly.
- While the bread toasts, dice the tomatoes and place them in a colander. Sprinkle the tomatoes lightly with salt and gently toss.Set the colander over a bowl so the tomato juice drips into the bowl. Let it drain for about 20-30 minutes. Remove the colander and set it on a plate. Whisk olive oil, balsamic vinegar, grated chopped garlic, black pepper along with the tomato juice. You could also add Basil Vinaigrette, if you do cut back on the garlic, basil and oil.
- Transfer the croutons into the tomato dressing and toss. Let the croutons sit in the dressing for 5 minutes. Add the tomatoes, basil and arugula. And give everything a good mix. Serve!!!
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