TOMATO PANZANELLA WITH FRESH HERBS & PARMESAN
It’s tomato season! Tomatoes are part of the nightshade family and while we generally eat and prepare them like a vegetable, they are technically a fruit! Tomatoes come in a wide variety of colors, shapes and sizes, although we often associate tomatoes with the more traditional red color.
Tomatoes are full of lycopene—an antioxidant that is linked to a decreased risk of both heart disease and cancer. Tomatoes are also an excellent source of vitamin C (an essential nutrient and antioxidant), folate (a B vitamin), potassium (an essential mineral) and vitamin K (important for blood clotting and bone health). Tomatoes are so juicy because they are 95% water, and 5% carbohydrate and fiber.
Tomatoes are also delicious and extremely versatile to cook with. Often they don’t need a lot of preparation to create a simple and exquisite dish. Tomatoes can be found in cuisines and cultures all around the globe. What is your favorite way to enjoy tomatoes?
Tomato Panzanella with Fresh Herbs & Parmesan Recipe
Serves 4
Ingredients
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2 pounds ripe heirloom tomatoes, peeled, seeded & cut into wedges
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¼ cup red onion, finely chopped
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2 teaspoons garlic, minced
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½ cup extra-virgin olive oil
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2 tablespoons lemon juice
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2 tablespoons chopped basil leaves
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1 tablespoon chopped marjoram leaves
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To taste kosher salt
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To taste freshly ground black pepper
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2 cups baby arugula
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6 cups day old bread, crusts removed and cut into cubes
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¼ cup unsalted butter
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1 tablespoon minced garlic
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To taste kosher salt
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To taste freshly ground black pepper
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1 wedge Parmesan cheese
Equipment
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Cutting board
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Chefs knife
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Large bowl
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Strainer
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Large sauté pan
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Baking sheet
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Vegetable peeler
Directions
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Preheat the oven to 350˚.
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Drain the tomatoes in a sieve to remove the excess liquid while you prep the rest of the ingredients.
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To make the croutons, melt the butter in a large skillet over medium heat. When it becomes foamy, add the garlic and sauté for about 30 seconds, until the garlic becomes fragrant. Cut the heat.
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Add the bread cubes and toss to coat. Season with salt and black pepper and spread out onto a baking sheet.
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Bake for about 8-10 minutes, tossing once or twice during the bake time, until the croutons are lightly colored on the outside but soft on the inside. Cool completely.
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Combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, marjoram, and salt and pepper to taste.
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Add the croutons and toss well.
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To serve, divide the mixture between four plates. Top each plate with an equal amount of arugula. Using a vegetable peeler, shave the Parmesan over the top of the salad, and serve immediately.