Heirloom Tomato Panzanella
(from The Farm to Table Cookbook: The Art of Eating Locally [Sasquatch 2008], All rights reserved) For More Recipes, Visit Ivy at http://ivy.manning.com
- 1 small loaf of rustic bread (about 10 ounces)
- 1 garlic clove, peeled
- 1/2 cup kalamata olives
- 2 1/2 pounds heirloom tomatoes
- 2 cups baby arugula
- 1 tablespoon minced shallot
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- Preheat the oven to 375 F.
- Slice the tough bottom crust off the bread and discard. Rub the loaf with the garlic to subtly flavor it. Cut the bread into 2-inch pieces (you should have about 6 cups) and place on a rimmed baking sheet with the olives. Drizzle with 2 tablespoons of the oil, salt, and pepper. Bake until the cubes are crisp, about 15 to 20 minutes, stirring once.
- Cut the core from each tomato with a paring knife and discard. With a sharp serrated knife, slice the tomatoes 1/2 inch thick. Place 4 or 5 slices in a concentric circle on 4 salad plates. Sprinkle with the salt and pepper.
- Chop enough of the remaining tomato slices to measure 1 cup and put in a large bowl with the bread cubes, olives, and arugula. Divide any remaining slices among the plates.
- Combine the shallot, vinegar, and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup of oil.
- Toss the bread cube mixture with enough shallot dressing to coat the arugula; season with the salt and pepper to taste. Pile on top of the sliced tomatoes and serve.