Summertime Panzanella Tomato Salad – you should be eating this right now!
Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
The Heirloom Tomatoes I have used: Red Zebra, Green Tiger and Strawberry Tomatoes
Make the Shaken Italian Dressing (see recipe; you will have extra for more salad creations)
For the bread:
Cut bread into desired size. I cut mine into 1 inch pieces.
(The size is up to you.)
Skillet method: (I use this method in hot Summer)
Heat a 10″ – 12″ skillet over low – medium heat with the olive oil.
Add the garlic and bread and toss quickly so the bread absorbs the garlic and oil.
Toast, turning after golden until the bread is lightly toasted – yet still little chewy in the center, not totally crispy. Remove to a plate. Sprinkle gently with sea salt.
Preheat oven to 375 degrees.
Combine the bread, olive oil and garlic on a rimmed baking pan to fit.
Mix in to combine ingredients. Toast in the oven, until just crispy and golden on the outside, yet with a chewy interior – about 8 – 10 minutes.
Remove to a plate. Sprinkle gently with sea salt.
Cut tomatoes into bite sized pieces if large.
Add to a serving platter or bowl with the sliced onions and cucumber.
Toss in the Shaken Italian Dressing (about 1/4 – 1/3 cup) and mix.
Just before serving add the bread cubes and basil leaves.
Toss all to combine & enjoy.
See BLOG for many more photos and more information.