Summer Panzanella Salad

Summer Panzanella Salad

As a fairly new tomato convert, I am quite impressed with myself and how much I eat tomatoes. I started eating them two years ago, but before that, I wouldn't go anywhere near them. I wouldn't eat anything that even touched them (like my hatred of pickles). I don't know what happened, but while traveling in Europe with Riley, something clicked and I started to love them. I have been wanting to make a panzanella for a while now, and while flipping through my new cook book This Is A Cookbook, written by Eli and Max Sussman, I found the most beautiful picture of a summer panzanella. I also noticed heirloom tomatoes have returned to the produce store below me, so I knew it was meant to be. 

I snagged the last of the basil at Whole Foods, and practically skipped home because I was so excited to make this dish. And any time I can sneak bufala into my meal, I'm sold. It goes great on toasted bread, in pastas, on pizza, or just by itself.

The only thing that I recommend is not skimping on good bread - it is quoted in the book by Max, "This is a bread salad...so buy really high-quality bread". I bought some Italian Batard from Acme Bread, 

I will put the recipe down word for word, because I love the way these guys write their recipes and I love the laid back feel to it. 

Ingredients:

3 heirloom or 6 plum tomatoes, ripe but firm, cored and cut into big chunks

2 garlic cloves, 1 minced and 1 crushed but left whole

2 tablespoons sherry vinegar

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil, plus 1/4 cup, plus more for drizzling

1/2 cup packed fresh basil leaves, plus more for garnish

Salt and freshly ground pepper

1 loaf crusty bread, unsliced

1 ball fresh Mozzarella di bufala or cow's milk mozzarella

Directions:

1. Preheat the oven to 400 degrees.

2. Put the tomatoes in a large bowl and add the minced garlic, 1 tablespoon of the sherry vinegar, 1 tablespoon of the balsamic vinegar, and the 1 tablespoon olive oil. Tear the 1/2 cups basil leaves into the bowl and season generously with salt and pepper. Toss to mix well. Set aside so the flavors can develop while you make the croutons.

3. Slice the crust off the bread loaf and tear the bread into roughly 2 inch pieces. Pile onto a baking sheet and toss with the 1/4 cup olive oil, a generous sprinkling of salt, and the crushed garlic. Spread in a single layer and bake until the croutons are golden brown on the outside and still chewy on the inside, about 12 minutes.

Remove from the oven, transfer to a bowl, and drizzle with the remaining 1 tablespoon of each of the vinegars. Toss to combine.

4. To assemble the salad, arrange the croutons and tomatoes in a nonchalant manner on a large serving platter. Tear apart the mozzarella and drape the pieces over the bread and tomatoes. Garnish with a few more basil leaves and another drizzle of olive oil. Serve right away.