HEIRLOOM TOMATO PANZANELLA

Heirloom Tomato Panzanella image

Provided by Geoffrey Zakarian

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

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3 cups torn Tuscan bread (1 1/2-inch pieces)
1/2 cup olive oil
Kosher salt and freshly cracked black pepper
1/2 cup sliced English cucumbers (peeled and seeded)
1/2 cup finely julienned red onions
1/4 cup fresh parsley leaves
2 tablespoons Spanish capers, rinsed
2 tablespoons roughly chopped Tuscan olives
1/2 teaspoon finely minced garlic
6 fresh basil leaves, chopped
4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallots
4 salt-packed anchovies, rinsed
1 1/2 cups grapeseed oil
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.