Toss with A bunch of chopped heirloom tomatoes

Tomato season is ending making sure we are savoring every last second of juicy heirlooms.

This panzanella takes full advantage off all the end of summer produce, tomatoes even made it into the dressing (see below). We made croutons out of sourdough, then we took half of the croutons and let them sit with some dressing and tomatoes on top. That resulted in some of the croutons being soaked with tomato juice goodness and some giving a good crunch. 

Toss with A bunch of chopped heirloom tomatoes, cucumber, red onion and basil and you have summer in a bowl. 

We paired this with a Vermentino from @sellaemosca. One sip and you are transported to the Mediterranean seaside. Full of salinity and citrus notes its ready to take the tomatoes head on. 

1 shallot minced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tomatoes halved
2 tbsp minced fresh basil
1/2 cup olive oil
2 garlic cloves mined

1; in a jar add shallots, red wine vinegar and balsamic vinegar. Let sit for ten minutes.
2: in the meantime: use a grater to grate tomatoe halves. Save juice seeds and pulp and discard skin.

3: in the jar with shallots: whisk in tomato pulp, basil and garlic to combine. Slowly pour in olive oil while whisking to emulsify. Add salt to taste

4: make a giant salad pour a giant glass of vermentino and take in the last of the summer produce!

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