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Heirloom Tomato Panzanella

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 40 min
  • $$$$
Gatheredtable
adapted fromMichael Chiarello

Ingredients

  • 2 tablespoons minced garlic
  • 1/4 cup minced red onion
  • 6 cups crustless cubed day-old bread (1/2-inch cubes)
  • 8 tablespoons parmesan cheese
  • 4 1/2 pounds ripe heirloom tomatoes, diced
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup unsalted butter
  • sea salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil
  • 2 cups trimmed arugula

Directions

Prep: 1. Preheat oven with a baking sheet in it to 375. 2. Mince garlic and red onion. 3. Cube bread. 4. Grate parmesan. 5. Dice tomatoes. 6. Juice lemon. 7. Chop tarragon leaves. Make: 1. Melt butter in a skillet over medium heat and cook until it foams. 2. Add 1 tablespoon garlic and cook until fragrant, about 30 sec.-1 min. 3. Add bread cubes and toss to coat with butter. Season with salt and pepper. 4. Transfer bread to preheated baking sheet. Immediately sprinkle with 6 tablespoons parmesan and toss again while warm to melt cheese. 5. Bake, stirring once or twice, until croutons are crisp but still soft within, about 8-9 min. Let cool. 6. Meanwhile, in a bowl, combine tomatoes, onion, garlic, olive oil, lemon juice, tarragon, salt, and pepper. Add croutons and toss well. 7. Divide mix among plates. Top each serving with an equal amount of the arugula. Sprinkle parmesan over salad.

Notes

Michael Chiarello'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.

Goes great with these recipes

Italian Wedding Soup
White Pizza Stuffed Zucchini Boats
Baked Eggs
Tarragon Roasted Halibut with Hazelnut Brown Butter

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