I picked up a variety of juicy heirloom tomatoes and the farmer’s market to star them in a panzanella inspired bread salad. I tore up a ciabatta (crust sliced off), tossed it in olive oil along with salt and pepper and toasted them off in the oven until golden brown. Panzanella calls for stale Tuscan bread to be soaked in water to soften it. The water is then squeezed out and the bread is combined with tomatoes and basil to make a nifty and economical salad. In contrast to the traditional way I toasted my stale bread for some crunch against the super juicy heirloom tomatoes.
It’s too bad my photo doesn’t show off all the colors of the tomatoes! In the salad I used brandywine, lemon boy, green zebra and pineapple heirloom tomatoes. Also I added sweet bell peppers, Persian cucumbers, baby arugula and red onion to the mix and toss everything in a red wine vinegar and olive oil dressing along with torn basil. I shaved nutty salty parmigiano reggiano over the top to finish. This salad was tasty! Juicy heirloom tomatoes and crunchy crouton. Can’t go wrong with that.