havest basket for housewarming
IMG1
TRUFFLED parchment paper
IMG3276
kitchen brushes herringbone
IMG3640
candle
IMG3862
Fall baking
ciderdonuts
apple cider basket
pork
autumn entertaining
entertaining
linen
favorite fall sugar cookie collection
follow along with our new
The Everyday Occasions Store:
fallmenu
fallheader
item20
item12
item13
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook

Monday, July 29, 2013

Heirloom Tomato Panzanella


When produce season is in full swing, it is great to have a recipe that utilizes the vegetables that look great at the farmers markets - this was our loot from last weekend.


Panzanella is the perfect summer salad to serve with anything - a piece of grilled fish, chicken, steak, shrimp... burgers, kebabs, sandwiches, anything.  The homemade croutons just slightly soak in the vinaigrette.  So good.


When I saw all of the beautiful heirloom tomatoes at the market, I knew exactly what I wanted to do with them....


It uses the best summer vegetables & herbs (peppers, tomatoes & basil - you can add cucumbers, too).  The best part is all you have to do is chop vegetables, stir together a dressing and make croutons - which, by the way, is much easier than you'd think!

Heirloom Tomato
Panzanella


Croutons :
3 tablespoons olive oil
1 small loaf of good bread (6 cups)
1/2 teaspoon of red pepper flakes
Sea Salt & Pepper

Vegetables :
1 teaspoon kosher salt
1 pound of tomatoes (I used heirloom tomatoes)
1 yellow bell pepper
1/4 red onion 
4 large basil leaves
3 cups of arugula

Dressing :
1 teaspoon garlic
1/2 teaspoon Dijon
3 tablespoons White Wine vinegar
1/2 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

For Croutons :
Preheat oven to 350 degrees.  Cut bread into 1-inch cubes and place them on a baking sheet.  Drizzle the bread with olive oil and sprinkle with salt and pepper.  Bake for 7-10, tossing after ever couple of minutes until slightly browned.

For the Vegetables :
Cut the tomatoes, peppers and cucumbers into 1/2-inch cubes.  Cut onion into thin slices.  Add all of the vegetables to a bowl along with chopped fresh basil.

For the Dressing :
Whisk together dressing ingredients with a fork.  Pour over vegetables.  Add croutons just before serving. 

6 comments:

  1. I'm jealous of those gorgeous tomatoes. I've been in search of heirloom tomatoes for the past few weeks so that I can make your heirloom tomatoe pizza but the tomatoes here this year are not that great.

    ReplyDelete
  2. One of my favorite summer salads!

    ReplyDelete
  3. Anonymous4:15 PM

    Delicious! I love the font you use to title your photos...what are the names of those fonts? Which font gives you the cute little "and?" Would love to use it in my classroom this coming school year.

    ReplyDelete
    Replies
    1. Jenny4:19 PM

      They are sort of simple fonts! I use garamond italic & perpetual titling. The "and" was from Adobe Woodblock.

      Jenny

      Delete
  4. Suzanne of Simply Suzannes at Home

    This is one of my favorite Summer-time salads!
    Just posted something very similar on my site too, but added smoky mozzarella.
    It adds an extra delicious touch!
    Thanks for sharing,
    Suzanne

    ReplyDelete
  5. Oh, this is going to be dinner tomorrow night! I just picked up some beautiful heirloom tomatoes at the farm stand. Thank you :)

    ReplyDelete

ClassicCollection
Heirloom pumpkin
fall decor
IMG9940
IMG7062a
Stews & Soups
chili
squashdip
Autumn
cinnamonscones
autumn scone recipes
DIYThanksgivingCenterpiec
pumpkin floral
beefstew
Fall Entertaining favorite recipes
IMG3555
fall linen Tea Towels &
IMG3600
my favorite fall candles
item36
chocolate molten cakes in cupcake
IMG4491
brunch
baconpotatofrittata
sides & salads
IMG4767
AppleCake
IMG1025
TruffleMacCheese
housewarming
IMG0935
baskettray
IMG0882
IMG0731
IMG9876
IMG3818
IMG5966
IMG4413
APPLE CAKE
camel & Grey
my favorite fall candles
mini paper tart pans
oak tree stationery
organizing my craft supplies
item11 item10 fallhead item20
Subscribe