Summer Panzanella
Yields: 4 servings
Time: 15-20 minutes (optional overnight prep)
Tomatoes are my favorite summer produce. You can find me at a different farmers market every weekend throughout the spring and summer on the hunt for the best heirlooms I can find. While they don’t compare to the Jersey gems I grew up eating, Iron Creek Farm in LaPorte, IN has some of the most delicious heirloom tomatoes I have had the pleasure of eating since moving to the Midwest. These tender and sweet tomatoes are balanced with crunchy and slightly spicy sourdough croutons in this summer panzanella. I replace onions -a traditional panzanella ingredient- with a creamy and salty burrata. Balsamic vinegar and apple cider vinegar replace the acidity of the onion in a delicious reduction that should be generously drizzled on top. Enjoy this panzanella at any summer cookout or for a quick weekday lunch.
Crouton Ingredients:
4, 1” thick slices sourdough bread
Olive oil
Kosher salt
Black pepper
Red pepper flakes
Dried basil
Dried parsley
Dried oregano
Panzanella Ingredients:
Sourdough croutons
4 large heirloom tomatoes
Kosher salt
Black pepper
Garlic Powder
1/3 cup balsamic vinegar
1 tbsp. honey
1/2 tbsp. apple cider vinegar
4 small burrata balls
Fresh basil
Directions
Step One:
Preheat oven to 400°.
Slice sourdough into 1” cubes. Spread onto a baking sheet. Drizzle generously with olive oil. Season to taste with salt, pepper, red pepper flakes, basil, parsley, and oregano. A tsp of each herb should be plenty.
Optional: Before seasoning, leave the cubed sourdough out overnight. It will get stale, create a crunchier crouton and take less time in the oven!
Step Two:
Toast sourdough in the oven for 5-10 minutes or until golden brown and fragrant. Let cool completely. If you chose to leave your bread out overnight they will take much less time to brown.
Step Three:
While croutons are toasting, cube the tomatoes into 1/2”-1” pieces. Season to taste with salt, pepper, and a small pinch of garlic powder. Set aside.
Option: You can refrigerate the tomatoes at this point if you’d like a more chilled panzanella but room temp is just as good.
Step Four:
In a small sauce pan combine balsamic vinegar, honey, and apple cider vinegar. Bring to a light boil over medium heat. Let mixture boil and reduce for 1-2 mins. Let cool completely. Once cooled, the reduction should be thick enough to coat the back of a spoon but thin enough to drizzle like a dressing.
If mixture is still too thin after cooling you can reheat and simmer for another minute or so.
Step Five:
Strain any excess liquid from tomatoes and toss with croutons. Let sit 2-3 mins. Drizzle each individual serving with a generous helping of balsamic reduction. Top with a sprinkle of freshly chopped basil, a ball of burrata, and a dash of kosher salt.
Serve immediately and enjoy!
