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Heirloom Tomato Panzanella
Heirloom Tomato Panzanella
with Buffalo Mozzarella
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Heirloom Tomato Panzanella

INGREDIENTS

Serves 4
  • 1/2 loaf day-old country white or sourdough bread
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 shallot, thinly sliced into half-moons
  • 2 tablespoons red wine vinegar
  • 1 1/2 pounds heirloom tomatoes (about 3 large and 10-15 cherry tomatoes)
  • 1/4 cup torn basil leaves, plus more for garnish
  • 4 ounce ball of buffalo mozzarella, torn into bite-size pieces
Recipe by Anna Watson Carl

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DIRECTIONS SHOW STEP-BY-STEP

This salad was originally created to use up stale bread. You can simply toss in day-old bread chunks, but I like to saute them in a little olive oil to give some extra flavor and crunch.

Cut off the crust from the bread and cut into 1-inch cubes. You should have about 3 cups. Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add the bread and cook, stirring frequently, until golden and crisp, about 5 minutes. Remove from the heat and dump the bread cubes onto a baking sheet to cool. (Alternately, you can toast these in a 325 F oven for 10 minutes or so.)

Place the sliced shallots in a small bowl and cover with 1 tablespoon red wine vinegar. Let sit while you prep the rest of the ingredients.

Core the large tomatoes and cut into roughly 1-inch chunks. Cut the cherry tomatoes in half, and place all of the tomatoes in a large bowl.

In a small bowl, whisk together the remaining tablespoonful of red wine vinegar with 3 tablespoonfuls of olive oil. Season with salt and pepper.

Scatter the shallots and basil over the tomatoes and drizzle with the vinaigrette. Using your hands, toss gently. Add the bread cubes and gently toss with your hands. Season with salt and pepper to taste.

Place half of the tomato mixture on a platter, scatter with half of the mozzarella, add the remaining tomato mixture and the remaining mozzarella. Drizzle with olive oil and garnish with additional torn basil. Serve immediately as the bread will get soggy.

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