Tomato Panzanella Salad
A slight persnickety note on tomato salad: do not drown them in balsamic vinegar. The tomato, especially a Jersey tomato, is the focal point of the salad and its natural acidity is enough. Good olive oil and salt are the perfect enhancement. Balsamic vinegar muddies the plate and the palate.
Gather these ingredients
- 5 oz or ½ loaf of a rustic Italian bread I use Ciabatta, cut into 1-inch cubes
- Extra virgin olive oil to taste
- 2¼ lb. ripe tomatoes cored and cubed
- ¼ cup red wine vinegar
- 2 garlic cloves minced
- ½ tsp. Dijon mustard
- 1 tsp. fresh thyme optional
- Black pepper
- 2 small shallots peeled and thinly sliced
- ½ cup packed fresh basil torn
- ¼ cup Locatelli cheese to garnish
Instructions
- Toast or fry ciabatta cubes, then cube the tomatoes. Bread and tomatoes should be similar in size.
- Salt tomatoes and drain for 15 minutes; reserve the liquid for dressing.
- Mix vinegar, Dijon, shallots, garlic, and thyme. Add the tomato liquid. Whisk in olive oil to taste.
- Mix bread, dressing, and tomatoes. Garnish with cheese and basil and enjoy.
