Heirloom Tomato Panzanella
This dish is perfect as a light, simple summer meal or a tasty foundation for grilled fish, chicken or a crispy fried soft shell crab.
Yields approx 4 servings
Ingredients:
1 lb Assorted heirloom tomatoes
2 ea Shallots, peeled and sliced 1/8
thick
2 oz Haricots verts, stem end snipped and
blanched
2 oz Day old rustic bread, cubed
4 oz Balsamic, red wine or sherry
vinaigrette
1 C Fresh basil, chiffonade
To Taste Salt and pepper
Directions:
Wash and core tomatoes. Cut cherry tomato sized varieties in half and cube or wedge larger varieties into bite size pieces. Rinse bread cubes under water quickly and immediately squeeze out water. Place bread in mixing bowl. Add tomato pieces, shallots and haricots verts to bowl. Just before serving, fold in basil and toss with just enough vinaigrette to coat. Serve at once.
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