Panzanella – the best way to eat heirloom tomatoes

Tangy summer heirloom panzanella 




1 loaf of day old rustic Italian type bread

6 cloves of roasted garlic

1/2 t sea salt

3 T olive oil, plus more for brushing


1/3 C balsamic vinegar

1/2 t Spanish smoked paprika

1/2 C extra virgin olive oil


4 green onions, chopped

1 lb of heirloom tomatoes, cut into large pieces

2 cucumbers, sliced

1/3 C black olives, pitted

6 basil leaves, torn into pieces


Trim the ends from the loaf of bread and cut into 1 inch slices

Mash the garlic and sea salt into a paste and blend with 3 T of olive oil

Brush one side of the bread slices with the garlic mixture

Grill the bread, dry side down for a few minutes on a grill or grill pan

Turn the bread over and repeat on the other side

Tear into pieces and set aside

Toss the salad ingredients together in a large bowl

Mix together the dressing ingredients and toss with the salad

Add the basil and toss again

Add the bread last, tossing one more time