Heirloom Tomato & Basil Panzanella Salad

Recipe by Brittany Lindsey
(Serves 4)

•  5 large heirloom tomatoes (any variety; we prefer yellow and Cherokee purple)
•  Large bunch of basil, chopped
•  1 Tbsp flat-leaf parsley, chopped
•  Red onion, diced large
•  1–2 cloves of garlic, minced
•  ¼ cup capers
•  1 lemon (zest & juice)
•  ¾ cup olive oil
•  ¼ cup balsamic vinegar
•  Salt & pepper
•  1 French baguette

Begin by cutting your tomatoes into large wedges and gently squeezing the excess seeds and liquid out into the sink or a garbage bowl (to prevent the salad from becoming too watery). Once the tomatoes have been squeezed, cut the wedges into bite sized pieces (1–1.5 inches) and put into a large metal bowl. Add onions, basil, parsley, capers and the zest of your lemon. Stir to combine. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar and minced garlic. Pour over bowl of veggies and add salt & pepper to taste (kosher or sea salt preferred).

This bowl of veggies and liquid can sit overnight, or it can be eaten immediately; however, do
not add the bread until you are ready to serve, so it maintains its texture. When you are ready
to serve, heat the baguette in the oven at 400° for 5–6 minutes. Remove from oven and let cool slightly. Cut the baguette into 1–1.5 inch chunks and toss into bowl with tomato mixture.
Toss and serve immediately.

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