In my opinion, heirloom tomatoes are one of the best parts about the end of summer and early fall. They’re so flavorful and juicy. In fact, most tomatoes, not just heirlooms, are delicious right now. I consider it a mission of mine to eat as many as possible before winter comes and all we have are those watery, mushy tomatoes that no one considers to be good. This heirloom tomato panzanella recipe is a favorite for making tomatoes the star of the show. It’s great for using up day old or stale bread, and can be made ahead of time. In fact, it’s best when it sits for a few hours.

I made this recipe when Rich and I were up in the cabin in Vermont. We had bought some heirloom tomatoes and a baguette at a local farmer’s market nearby, so I whipped the panzanella salad up before we went on a long hike. It was the perfect lunch to come back to. If you don’t have heirloom tomatoes, just go with a variety of orange, red, and yellow tomatoes–or just red ones if that’s what you have. It’s a really adaptable recipe.

Heirloom Tomato Panzanella

Serves: 3 to 4

Ingredients:

• 3 tablespoons olive oil (plus more for drizzling)
• 1/2 teaspoon salt
• 1 clove garlic, grated
• 1 tablespoon red wine vinegar (more to taste, if needed)
• 1 teaspoon dried oregano
• pinch red pepper flakes
• 1/2 teaspoon dijon mustard
• black pepper, to taste
• 1/4 cup basil leaves, julienned
• 1/2 a large day old baguette or other crusty bread, cut into 1 inch cubes
• 4 large heirloom tomatoes (or a mix of other tomatoes), cut into bite size cubes or wedges
• 1/4 cup red onion, thinly sliced
• 3 cups baby kale, melange mix, or other greens

Instructions:

In a medium bowl, combine olive oil, salt, grated garlic, red wine vinegar, oregano, red pepper flakes, dijon mustard, black pepper and basil leaves. Place the bread cubes, chopped tomatoes, red onion in a large bowl. Pour the dressing mixture over the salad and toss. Allow to sit for at least 30 minutes or up to 4 hours. Serve on a bed of greens (optional).

 

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