It's no secret that I'm obsessed with heirloom tomatoes of all shapes, colors, and sizes. I love how ugly they are and how fleshy and sweet they taste; little more than olive oil and balsamic vinegar is needed to dress up a beautiful heirloom tomato. My favorite way of eating them is with burrata and good prosciutto, but for a heartier (and healthier) dinner salad, I opted to add some day-old crusty bread and some chopped lettuce for this delicious panzanella.
The yellow / pinkish Striped German tomatoes are my favorite, but any fresh tomatoes will do. Brandywine's are great, too!
Heirloom Tomato Panzanella (serves 2-4):
- 2-3 lbs. heirloom tomatoes, chopped into 1-inch pieces
- handful fresh basil, torn by hand into big chunks
- handful lettuce, chopped into 1-inch pieces (optional)
- 1 small sweet bell pepper, roughly chopped
- 1/2 small red onion, roughly chopped
- 2 oz. salty feta, crumbled
- 4 thick slices crusty bread, preferably day old, cut into 1 inch pieces
- dressing (see below)
So, if it's not already obvious, all the ingredients are roughly chopped or chopped into 1-inch-ish pieces. Feel free to add cucumber too, if you have some on hand.
Basic salad dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3-4 tablespoons good olive oil
- 1 pinch sea salt, or more to taste
- pepper, 2 big grinds, or more to taste
Whisk these ingredients together and then add the panzanella ingredients, all but the feta. Toss with a spoon so that the bread soaks up the dressing and tomato juices, and everything is coated. Serve within 20 minutes of preparing. Add the feta at the end.