Panzenella Salad with Heirloom Tomatoes

Name: Panzenella Salad with Heirloom Tomatoes
Yield: serves 6
Ingredients: 1/2 cup extra-virgin olive oil; 4 tablespoons (1/2 stick) unsalted butter; 3 garlic cloves, thinly sliced; 1 sourdough baguette or other good bread, cut into 1-inch cubes (4 cups); Kosher salt and freshly ground black pepper; 2 to 3 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak; 2 tablespoons balsamic vinegar; 1/2 cup fresh basil leaves, torn

December 9, 2011

This rustic salad makes a substantial starter or a light lunch, and is especially nice when it’s hot out. As with so much in Italian cuisine, the recipe is very simple; the key is the quality of the ingredients. The main attraction is featuring local heirloom tomatoes in peak season, which is summer to early fall in most places. Luckily, in Miami, we get locally grown tomatoes all winter long! It honestly doesn’t matter how many varieties of tomato you use; the most important thing is that the tomatoes are ripe, juicy, and sweet.

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