Panzanella
Panzanella
Serves 2-4
INGREDIENTS
1 smallish loaf good crusty bread, torn into bite-sized chunks and left to sit for a day or two
5 large heirloom tomatoes such as Green Zebras, Cherokee Purples, Yellow Pineapples, or Brandywines, cut into wedges
1-2 cups Sungold tomatoes, cut into halves
3-5 chive blossoms, individual blossoms picked apart - you may use shallots cut into wedges and slowly sautéed until soft and translucent, or thinly shaved red onion, as a substitute
2 cups fresh basil leaves, rinsed and patted dry
good extra virgin olive oil for soaking, drizzling, pan-frying
red wine vinegar
flake sea salt and freshly cracked black pepper
DIRECTIONS
Lay the bread out on a rimmed baking sheet and drizzle with olive oil. Bake in a 400 degree oven, 10-15 minutes or until deeply golden, rotating croutons at edge with those in the center for even browning. Cool croutons on the pan set on a wire rack.
On a serving platter, arrange the ingredients in piles: nestle the array of colorful tomatoes tomatoes next to the croutons - pan emptied of even the crumbs (those crunchy bits will be great in the mix). Follow with basil leaves and scatter chive blossoms (or allium of your choice) around. Mix together a 2:1 ratio of olive oil and red wine vinegar, freshly cracked black pepper and a pinch of salt, and whisk together to emulsify. Taste and adjust seasoning as needed. Drizzle dressing over all, saving some for table side. Sprinkle with flake salt and freshly ground pepper and eat at once.