Herb Marinated Tomato Panzanella
a simple, rustic summer herb marinated tomato panzanella salad
serves: 4-6
Ingredients
Scale
- 2 ½ lbs tomatoes (mix of heirloom, cherry, and campari)
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ cup roughly chopped basil leaves
- 2 tbsp minced fresh chives
- 1 tbsp chopped fresh oregano
- ½ tsp kosher salt
- freshly cracked black pepper
- ½ lb sourdough (or other crusty bread), sliced ½”
- olive oil
- 1 ball burrata cheese
- flaky sea salt
Instructions
- Slice the heirloom tomatoes into ¼-inch slices. Quarter the campari tomatoes and cut the cherry tomatoes in half.
- In a large mixing bowl, add the red wine vinegar. Slowly drizzle in the olive oil, whisking continuously. Stir in the basil, chives, oregano, and salt. Add about 6 cracks of black pepper. Pour out about ¼ cup of the vinaigrette and reserve.
- Add the tomatoes to the remaining vinaigrette in the bowl. Toss well. Let sit at room temperature and marinate for 20 minutes. Toss again. Let marinate for another 20 minutes.
- Meanwhile, preheat the grill (you could use a grill pan or skillet as well) over medium-high heat. Drizzle a generous amount of olive oil onto each slice of bread. Grill the bread until slightly charred and crisp, about 2 minutes per side. Transfer the bread to a cutting board. Roughly chop the bread into bite-size pieces.
- To serve, place the heirloom tomato slices onto a large platter. Add the pieces of bread to the mixing bowl and toss with the remaining tomatoes. Pile this tomato/bread mixture onto the platter next. Break the burrata cheese into pieces and arrange on top. Spoon the reserved herb vinaigrette across the dish. Season with flaky sea salt.