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Heirloom Tomato Panzanella (Michael Chiarello) Recipe

Heirloom Tomato Panzanella (Michael Chiarello) Recipe

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Heirloom Tomato Panzanella (Michael Chiarello)

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Ingredients:

Serving

2 lb ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 tsp minced garlic
1/2 cup extra-virgin olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh basil leaves
1 tbsp chopped fresh tarragon leaves
1 tsp sea salt
several grinds black pepper
panzanella croutons, recipe follows
2 cups trimmed arugula
wedge parmesan , for shaving

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.32 Kcal (1479 kJ)
Calories from fat	284.22 Kcal
		% Daily Value*
Total Fat	31.58g	49%
Cholesterol	4.83mg	2%
Sodium	728.93mg	30%
Potassium	89.41mg	2%
Total Carbs	16.38g	5%
Sugars	5.45g	22%
Dietary Fiber	11.82g	47%
Protein	3.18g	6%
Vitamin C	6.1mg	10%
Iron	0.4mg	2%
Calcium	113.2mg	11%

Amount Per 100 g
Calories	119.48 Kcal (500 kJ)
Calories from fat	96.11 Kcal
		% Daily Value*
Total Fat	10.68g	49%
Cholesterol	1.63mg	2%
Sodium	246.49mg	30%
Potassium	30.24mg	2%
Total Carbs	5.54g	5%
Sugars	1.84g	22%
Dietary Fiber	4g	47%
Protein	1.08g	6%
Vitamin C	2.1mg	10%
Iron	0.1mg	2%
Calcium	38.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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