HEIRLOOM TOMATO PANZANELLA SALAD

HEIRLOOM TOMATO PANZANELLA SALAD image

Yield 6-8 people

Number Of Ingredients 9

1 cup balsamic vinegar
6 heirloom tomatoes, different varieties about 3-inches in diameter, about 2 1/2 pounds
1/4 to 1/2 baguette, cut into cubes and lightly toasted
3 sprigs oregano, leaves removed from stem
6 large fresh basil leaves, sliced thin
2 tablespoons extra virgin olive oil
1 small red onion, very thinly sliced
-- Fleur de sel or kosher salt and fresh ground pepper
1/2 pound feta cheese, crumbled

Steps:

Reduce balsamic vinegar in a skillet over medium heat until it becomes the consistency of light syrup, about 5-8 minutes (this can happen relatively quickly); set aside. Dice tomatoes and place in a big bowl. Add croutons, oregano, basil, smoked olive oil and onions; toss until the ingredients are well distributed. Just before serving, season to taste with salt and pepper. Top with feta and drizzle with reduced balsamic. Per serving: 161 calories, 6 g protein, 14 g carbohydrate, 10 g fat (5 g saturated), 25 mg cholesterol, 342 mg sodium, 2 g fiber.