Panzanella (Tomato Bread Salad)

A recipe for Panzanella appeared in the Chronicle a couple weeks ago, and I've made a few variations of it several times since.  I'm obsessed with these dry-farmed tomatoes, and need to eat as many as possible before they are gone.  Their recipe called for heirlooms, which would also be delicious if you can't get the dry-farmed.  This dish is all about the tomatoes, so get the best you can find or don't bother.  With the right ingredients, it's simple and bursting with flavor, so get those yummy tomatoes while you still can!



1/2 baguette, torn and extremely lightly toasted (not croutons, here!)

8 dry-farmed tomatoes (or about 4 heirlooms), sliced

10 basil leaves, torn or chopped

1 shallot (or some red onion), sliced thin

2-3 Tablespoons EVOO

2-3 Tablespoons balsamic vinegar

Feta (or goat cheese) crumbles, 2-4 oz. depending on taste

Salt and pepper to taste



Place the bread, tomatoes, basil, shallot and EVOO in a large bowl and toss until ingredients are well distributed.  Just before serving, season with salt and pepper, drizzle with balsamic and top with feta.  Give it one last toss and enjoy!


Serves 4