Recipes
Jul 9, 2016

Recipe: Heirloom tomato panzanella

By: Irene Fong; food styling by Claire Stubbs; prop styling by Ann Marie Favot
Recipe: Heirloom tomato panzanella

Use your own fresh tomatoes for this tasty summer recipe. Author: Maya Visnyei

Recipes
Jul 9, 2016

Recipe: Heirloom tomato panzanella

By: Irene Fong; food styling by Claire Stubbs; prop styling by Ann Marie Favot

Use fresh heirloom tomatoes for this tasty panzanella.

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Ingredients

  • 1/2 loaf rosemary focaccia
  • 2 tsp + 6 tbsp extra-virgin olive oil, divided
  • 4 tsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp liquid honey
  • 1/4 tsp each: salt and freshly ground black pepper
  • 6 heirloom tomatoes, cored and cut into wedges
  • 5 cups lightly packed arugula
  • 1/3 cup thinly sliced red onion

Directions

1 Brush the focaccia with 2 teaspoons of the olive oil.

2 Place on a greased grill over medium-high heat and toast, turning occasionally, until the focaccia is crisp and golden, about 5 minutes.

3 Allow to cool; cut into 1" cubes. (The croutons can be stored in an airtight container for up to 2 days.)

4 While the focaccia is grilling, whisk together the remaining olive oil, the vinegar, mustard, honey, salt and pepper in a large bowl. (The dressing can be refrigerated in an airtight container for up to 5 days.)

5 Toss together the dressing, croutons, tomatoes, arugula and red onion in a large salad bowl; serve.

Prep & cook time: 30 minutes

Serves: 8 to 10

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Recipes

Recipe: Heirloom tomato panzanella