Heirloom Tomato Panzanella Salad Recipes

HEIRLOOM TOMATO PANZANELLA

Heirloom Tomato Panzanella image

Provided by Geoffrey Zakarian

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 cups torn Tuscan bread (1 1/2-inch pieces)
1/2 cup olive oil
Kosher salt and freshly cracked black pepper
1/2 cup sliced English cucumbers (peeled and seeded)
1/2 cup finely julienned red onions
1/4 cup fresh parsley leaves
2 tablespoons Spanish capers, rinsed
2 tablespoons roughly chopped Tuscan olives
1/2 teaspoon finely minced garlic
6 fresh basil leaves, chopped
4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallots
4 salt-packed anchovies, rinsed
1 1/2 cups grapeseed oil
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.

HEIRLOOM TOMATO PANZANELLA

Heirloom Tomato Panzanella image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 pounds ripe heirloom tomatoes, peeled, 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
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Steps:

Preheat oven to 375 degrees F and preheat a cookie sheet in it.
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. 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.
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.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

HEIRLOOM TOMATO PANZANELLA

Heirloom Tomato Panzanella image

Make and share this Heirloom Tomato Panzanella recipe from Food.com.

Provided by MsPia

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 small French bread, cut into slices
kosher salt
2 heirloom tomatoes, cut in wedges
1 pint red pear tomatoes or 1 pint cherry tomatoes, halved
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1

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