Panzanella is one of my favorite ways to showcase Heirloom Tomatoes. The flavor and texture are fantastic when the tomato juice gets soaked up by the pan-fried croutons. If there is bread, I will be there; if you pan fry said bread, I will be even happier to be there, then add Heirloom Tomatoes, and I am never leaving.
A beautifully simple summer salad showcasing the Heirloom Tomato and Pan-Fried Croutons.
1/2 cup Pepper Jelly Vinaigrette
2 cups Heirloom Tomatoes, quarters
2 cups English or Persian cucumbers, 1-inch thick slices
1/4 marinated sweet peppers
1/4 cup marinated green olives, pitted and halved
1/4 cup marinated sweet peppers, quartered
1/2 cup red onion, thinly sliced
1 cup fresh Italian parsley leaves, loosely packed
1 teaspoon salt
1/2 teaspoon black pepper
4 cups Pan-Fried Croutons
In a large mixing or salad bowl, add the vinaigrette, tomatoes, cucumbers, sweet peppers, olives, red onion, parsley leaves, salt, and pepper. Chill for 10 minutes or up to 4 hours. Toss ingredients in the dressing and cover. Before serving, add Pan Fried Croutons, toss and enjoy.
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