from County Heirlooms
Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being a local cultural hub. https://vickisveggies.ca/
Ingredients
Croutons
½ large baguette, cut into large chunks
salt and pepper to taste
fresh thyme and rosemary to taste
Salad
6–8 lbs heirloom tomatoes, cut into chunks
1 red onion, cut into slivered wedges
¼–½ lb mozzarella, cut into cubes
1 handful fresh basil, coarsely chopped
12 pitted olives (optional)
1 cup each cucumber and/or pepper chunks (optional)
Dressing
2/3 cup olive oil
1½ tbsp balsamic vinegar
¼ cup red wine vinegar
1 tbsp Dijon mustard
2 tbsp honey
2 garlic cloves
1 handful fresh basil
salt and pepper to taste
Instructions
To prepare the croutons, in a large bowl, toss baguette chunks together with enough olive oil to lightly coat, adding salt, pepper, thyme, and rosemary.
Spread in an even layer onto a large baking sheet.
Bake at 350°F for about 25 to 30 minutes, or until evenly toasted, stirring occasionally.
To prepare the salad, toss all ingredients together.
To prepare the dressing, combine all ingredients in food processor and blend.
Just before serving, add dressing to salad, then toss with giant croutons.
Note: Using fresh mozzarella cheese makes this great salad even better.
Nada’s Tips & Tricks: I love Panzanella salads – fresh and hearty and will use those overabundant tomatoes from your garden!
Contents and images used with permission by Invisible Publishing. https://invisiblepublishing.com/product/county-heirlooms/
