Tag Archives: heirloom tomatoes

Recipe of the Week

Tomato Panzanella
Modified from “Tartine Bread” by Chad Robertson
This is a classic Italian bread salad.

Roasted Croutons:
2 T. olive oil
Salt
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese


Tomato Vinaigrette
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
Pinch salt
½ C. olive oil

1 cucumber
1 small bunch basil, stems removed

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.

CSA Recipe Week 10

Tomato Panzanella
Modified from “Tartine Bread” by Chad Robertson
This is a classic Italian bread salad.

Roasted Croutons:
2 T. olive oil
Salt
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese

Tomato Vinaigrette
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
Pinch salt
½ C. olive oil

1 cucumber
1 small bunch basil, stems removed

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.