Heirloom Tomato Panzanella

By SMorrissey

Ingredients

• 3 cups torn Tuscan bread/Ciabatta bread (1 1/2-inch pieces)
• 1/2 cup olive oil
• Kosher salt and freshly cracked black pepper
• 1/2 cup sliced English cucumbers (peeled and seeded)
• 1/2 cup finely julienned red onions
• 1/4 cup fresh parsley leaves
• 2 tablespoons Spanish capers, rinsed
• 2 tablespoons roughly chopped Tuscan olives
• 1/2 teaspoon finely minced garlic
• 6 fresh basil leaves, chopped
• 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
• 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped shallots
• 4 salt-packed anchovies, rinsed
• 1 1/2 cups grapeseed oil or canola oil
• Kosher salt and freshly cracked black pepper

Details

Servings 4
Preparation time 35mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.
Mustard-Anchovy Vinaigrette:

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. Yield: 2 cups