Heirloom Tomato Panzanella

By á-174942

Ingredients

• 2 pounds ripe heirloom tomatoes peeled, seeded, and diced
• 1/4 cup minced red onion
• 2 teaspoons minced garlic
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1 teaspoon sea salt preferably gray salt
• Several grinds black pepper
• Panzanella Croutons (see recipe)
• 2 cups trimmed arugula
• Parmesan wedge for shaving

Preparation

Step 1

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

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

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

This recipe yields 4 to 6 servings.

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