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Summer means heirloom tomatoes. Buying heirloom tomatoes generally means you’ll have to forgo paying your rent for at least a month. Luckily Seaside Market in Cardiff has been selling delicious locally grown heirloom tomatoes for $2.99/lb (considering that you can spend upwards of $5/lb I’ll take it). And the tomatoes are nothing to scoff at.
Heirloom tomatoes are best when paired with other fresh ingredients, like basil. The less you do with them, the better.
So here is an easy summer salad that goes along with any meal.
Heirloom Tomato Panzanella Salad Recipe
Serves 4
Ingredients:
4 good size heirloom tomatoes
1 ball fresh mozzarella
6 basil leaves, shredded
4 slices focaccia bread
Salt and pepper
Olive oil
For vinaigrette:
¼ cup balsamic vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
Salt and pepper
½ cup good olive oil
1. To make the vinaigrette, place the first four ingredients in a medium size mixing bowl. Slowly stream in the olive oil while whisking the mixture so that it emulsifies.
2. Brush the sliced focaccia bread with olive oil and place on the grill (you can toss them in a 350-degree oven too. Or, a toaster, and toast the hell out of them). Grill until crisp with nice grill marks, about two minutes per side. When done, get a raw piece of garlic and rub each slice. When finished, cut the slices into cubes and place at the bottom of a large serving bowl.
3. Cut the mozzarella into cubes and put on top of the bread slices.
4. Cut the heirloom tomatoes into cubes and put on top of the mozzarella. Add some salt and pepper, sprinkle the shredded basil on the top, and then pour on the vinaigrette. Lightly toss the salad and serve.
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