AuthorHalli Martin

[cooked-sharing]

Yields4 Servings
 ¼ cup olive oil
 1 small loaf sourdough or ciabatta, cut into 1-inch cubes
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 3 large ripe heirloom tomatoes, cut into cubes
 ¼ cup cherry tomatoes, sliced in half
 1 cucumber, cut into quarters about 1/2 inch thick
 1 large shallot, thinly sliced
 15 fresh basil leaves, crossly chopped
Champagne Vinaigrette
 1 tsp finely minced garlic
 1 tsp Dijon mustard
 ¼ cup Champagne vinegar
 ½ cup olive oil
 ½ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ¼ tsp crushed red pepper
1

To make the croutons, toss the bread cubes into the 1/4 cup of olive oil and season with salt and pepper

2

Heat a sauté pan over a medium flame and add the seasoned bread

3

Cook the bread over medium for about 10-12 minutes until it is golden brown and begins to dry out. Add oil as needed and reduce the flame to avoid black char marks

4

Make the vinaigrette by whisking the garlic, Champagne vinegar, Dijon, salt, pepper and crushed red pepper together. Then, slowly stream in the olive oil while continuing to whisk

5

In a large bowl, add the tomatoes, cucumbers, shallot, croutons, and fresh basil. Pour on the Champagne vinaigrette and gently toss until everything is well coated

6

Serve immediately

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Ingredients

 ¼ cup olive oil
 1 small loaf sourdough or ciabatta, cut into 1-inch cubes
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 3 large ripe heirloom tomatoes, cut into cubes
 ¼ cup cherry tomatoes, sliced in half
 1 cucumber, cut into quarters about 1/2 inch thick
 1 large shallot, thinly sliced
 15 fresh basil leaves, crossly chopped
Champagne Vinaigrette
 1 tsp finely minced garlic
 1 tsp Dijon mustard
 ¼ cup Champagne vinegar
 ½ cup olive oil
 ½ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ¼ tsp crushed red pepper

Directions

1

To make the croutons, toss the bread cubes into the 1/4 cup of olive oil and season with salt and pepper

2

Heat a sauté pan over a medium flame and add the seasoned bread

3

Cook the bread over medium for about 10-12 minutes until it is golden brown and begins to dry out. Add oil as needed and reduce the flame to avoid black char marks

4

Make the vinaigrette by whisking the garlic, Champagne vinegar, Dijon, salt, pepper and crushed red pepper together. Then, slowly stream in the olive oil while continuing to whisk

5

In a large bowl, add the tomatoes, cucumbers, shallot, croutons, and fresh basil. Pour on the Champagne vinaigrette and gently toss until everything is well coated

6

Serve immediately

Notes

Heirloom Panzanella
IngredientsDirections