Recipes Nugget Markets Signature Recipes
Heirloom Tomato Panzanella Salad
- Prep time
- 10 minutes, plus 1 hour resting PT0.16666666666667M
- Cook time
- 20–30 minutes PT20–30M
- Yield
- 8–10 servings
- Difficulty
Homemade sourdough croutons soak up the flavors of fresh heirloom tomatoes and Parmigiano Reggiano in this simple, summery salad.
Ingredients
- 3¾ pounds heirloom tomatoes, cut into bite-sized pieces
- ½ shallot, julienned
- 1½ tablespoons kosher salt, divided
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- Cracked black pepper, to taste
- 2 stale sourdough batards (about 2 pounds 12 ounces), cut into ½-inch cubes
- 1 cup olive oil, for frying
- ¼ cup grated Parmigiano Reggiano, plus more, shaved, for garnish
- 10 fresh basil leaves, chiffonade
Preparation
In a large nonreactive bowl (glass or ceramic), combine tomatoes, shallot, and 2 teaspoons salt.
Make a dressing by combining extra virgin olive oil, red wine vinegar, 2 teaspoons salt, and pepper. Add dressing to the tomatoes, mix, and let sit for 1 hour. After an hour, taste the liquid at the bottom of the tomatoes and adjust seasoning with additional vinegar or salt as needed.
Preheat oven to 400°F.
In a large pan and several batches, fry cubed bread in olive oil until crispy and browned.
Combine fried bread, grated cheese, and 1 teaspoon salt in a large bowl and toss to combine. Place bread and cheese mix on a lined sheet pan and bake for 2–4 minutes, until cheese is melted. Let cool.
After tomatoes have rested, combine with toasted croutons and basil, garnish with shaved Parmigiano Reggiano, and serve immediately.