Late Summer Heirloom Panzanella


by Emily Welsh

I always feel like September is the best time of year to eat ripe tomatoes, its still warm out but you can certainly feel the fall in the air and the days are starting to get shorter. I especially like to visit the farmers market to find heirloom tomatoes in different colors – orange, green, yellow, even rainbow pink! You could even turn this recipe into a panzanella caprese and add some fresh buffalo mozzarella.

What’s your favorite type of late summer dish?

Late Summer Heirloom Panzanella
Serves 2

3-4 Heirloom Tomatoes
Baguette diced, about 1-2 cups
Large handful basil, torn
Good Olive Oil
Good Aged Balsamic
Sea Salt
Fresh Cracked Pepper 

Preheat oven to 425 degrees F.

Cut tomatoes and put in large bowl. Drizzle with olive oil and sea salt. Set aside. Do this first, it helps flavor the tomatoes.

Cut baguette the same size as your tomato dice. Place on a rimmed baking sheet. Drizzle with olive oil, sea salt and pepper. Toast about 8 minutes or until lightly toasted.

Combine tomatoes, toasted baguette, and basil. Add more sea salt to taste and the fresh cracked pepper. Drizzle with the balsamic. Let sit 5-10 minutes and enjoy!

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