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La Panzanella Salad with Heirloom Tomatoes
SUBMITTED BY: Chef Philip Dorwart
2 pounds ripe heirloom tomatoes--peeled, seeded, and diced
˝ cup sliced sweet onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 tablespoons chopped fresh basil leaves leaves
sea salt and black pepper
1 loaf crusty bread –see instructions
2 cups trimmed arugula
˝ cup shaved Parmesano Reggiano
Drain the tomatoes to remove excess liquid while you prepare the salad.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, salt, and pepper.
For the bread; tear into bite sized pieces, toss with a 2 Tbl. olive oil and toast in a 350 degree oven until lightly toasted. You can also do this in a sauté pan until golden brown. Let cool and toss into the salad.
Toss all together and top with shaved Parmesan.