Heirloom Tomato Panzanella

Name: Heirloom Tomato Panzanella
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters trimmed arugula; 1 can Michaels Notes: Ive used basil and tarragon here, but you use any herbs you like. Parsley and marjoram come to mind as good alternatives; 1 liters crustless cubed day-old bread (1/2-inch cubes); 6 servings In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well; 2 Tbsps chopped fresh basil leaves; 1 Tbsp chopped fresh tarragon leaves; 1 Tbsp minced garlic; 2 teaspoons minced garlic; 907 grams ripe heirloom tomatoes, peeled, seeded, and diced; 2 Tbsps fresh lemon juice; 118 milliliters extra-virgin olive oil; 6 servings Wedge Parmesan, for shaving; 6 Tbsps finely grated Parmesan; 6 servings Several grinds black pepper; 59 milliliters minced red onion; 1 teaspoon sea salt, preferably gray salt; 6 servings Sea salt, preferably gray salt, and freshly ground black pepper; 1 serving Divide tomato mixture among 4 plates. Top each with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately; 59 milliliters unsalted butter

Heirloom Tomato Panzanella requires approximately 40 minutes from start to finish. One portion of this dish contains approximately 18g of protein, 36g of fat, and a total of 485 calories. This recipe serves 6. A mixture of tarragon leaves, heirloom tomatoes, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

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Baking Sheet

Oven

Melt the butter in a large skillet over medium heat and cook until it foams.

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Butter

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Frying Pan

Add the garlic and cook until fragrant, about 30 seconds to 1 minute.

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Garlic

Add the bread cubes and toss to coat with the butter. Season with salt and pepper.

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Salt And Pepper

Bread Cubes

Butter

Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

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Cheese

Bread

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Baking Sheet

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.

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Croutons

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Oven

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.

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Parmesan

Bread

Crust

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Serrated Knife

Chefs Knife

Equipment

Ingredients

Servings:

473milliliters

trimmed arugula 1can

Michael's Notes: I've used basil and tarragon here, but you use any herbs you like. Parsley and marjoram come to mind as good alternatives 1liters

crustless cubed day-old bread (1/2-inch cubes)6servings

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well 2Tbsps

chopped fresh basil leaves 1Tbsp

chopped fresh tarragon leaves 1Tbsp

minced garlic 2teaspoons

minced garlic 907grams

ripe heirloom tomatoes, peeled, seeded, and diced 2Tbsps

fresh lemon juice 118milliliters

extra-virgin olive oil 6servings

Wedge Parmesan, for shaving 6Tbsps

finely grated Parmesan 6servings

Several grinds black pepper 59milliliters

minced red onion 1teaspoon

sea salt, preferably gray salt 6servings

Sea salt, preferably gray salt, and freshly ground black pepper 1serving

Divide tomato mixture among 4 plates. Top each with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately 59milliliters

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.