Heirloom Tomato Panzanella Recipes

HEIRLOOM TOMATO AND GRILLED CORN PANZANELLA WITH SALMON

Steps:

• Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper.
• Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes.
• Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad.
• Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
• Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.

HEIRLOOM TOMATO PANZANELLA

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.

HEIRLOOM TOMATO PANZANELLA

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.

GRILLED PANZANELLA WITH HEIRLOOM TOMATOES

Steps:

• Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.
• Trim the heel ends from the loaf and cut the bread into 1-inch slices. Mash the garlic and sea salt into a paste. Blend with 3 tablespoons of the olive oil. Brush one side of the bread slices with the garlic mixture.
• Preheat a grill pan over medium-high heat, if using. Oil the grill grids or grill pan and toast the bread, dry side down, until lightly charred, about 3 minutes. Turn the bread over and repeat on the second side. Remove from the heat and let cool slightly. Tear the bread into bite-sized pieces and place in a large bowl.
• To make the dressing, combine the vinegar and pimentón in a small bowl and gradually whisk in the oil to create an emulsion. Add salt to taste and set aside.
• Combine the red pepper, green onions, beans, tomatoes, cucumbers, olives, and capers in a bowl. Lightly dress and add salt and pepper to taste. Let stand for 30 minutes, then add to the bread and toss. Add more dressing as needed to coat the bread. Add the basil leaves and toss again. Serve on a platter or on individual dishes, topped with Parmesan cheese.