Food Network: Heirloom Tomato Panzanella

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Heirloom Tomato Panzanella
Recipe courtesy Michael Chiarello

Ingredients
2 pounds ripe heirloom tomatoes, peeled, seeded, and
diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows

2 cups trimmed arugula
Wedge Parmesan, for shaving

Instructions
Drain the tomatoes in a sieve to remove excess liquid
while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil,
tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the
arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve
immediately.

Michael's Notes: I've used basil and tarragon here, but you can use any herbs you
like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie
sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add
the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread
cubes and toss to coat with the butter. Season with salt and pepper. Transfer the
bread to a baking sheet. Immediately sprinkle with the cheese and toss again while
warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on
the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an
airtight container.

Michael's Notes: I use a serrated knife to remove the crust from day-old bread,
then switch to a chef's knife to cut the cubes because it doesn't tear the bread.
Also note that I recommend grating the Parmesan finely so that it will stick to

the bread better.

Yield: about 6 cups