Panzanella Salad With Blistered Heirloom Tomatoes

How to Make Panzanella Salad With Blistered Heirloom Tomatoes

Total time: 25 min · Yields 4 servings

1. 1

   Toast the Sourdough

   Preheat your oven to 190C. Toss the bread cubes with a small drizzle of olive oil and spread them in a single layer on a sheet pan. Bake for 8 to 10 minutes until the edges are golden and crisp.

2. 2

   Blister the Tomatoes

   Place a large cast iron skillet over medium high heat. Add the oil and half of the heirloom tomato wedges. Sear for 2 to 4 minutes without stirring until the skins are lightly charred and they begin to release their juices.

3. 3

   Whisk the Dressing

   In a small glass jar or bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the vinaigrette is fully emulsified.

4. 4

   Combine Aromatics

   In a very large mixing bowl, combine the toasted bread cubes, the blistered tomatoes, the remaining raw tomato wedges, sliced cucumber, and red onion.

5. 5

   Dress and Hydrate

   Pour the dressing over the salad components. Use large spoons to toss thoroughly, ensuring the bread is well coated. Let the salad sit for at least 15 minutes to allow the bread to soak up the juices.

6. 6

   Finish and Serve

   Just before serving, fold in the torn fresh basil leaves. Give it one final toss and season with an extra pinch of sea salt if desired.