Tomato Panzanella

Heirloom tomatoes were a staple on the CSA list. We got them a few times and really enjoyed the flavorful tomato. After a couple of times of receiving them I thought the next time we got the heirloom tomatoes we should have an exciting recipe to make that really features them! This tomato panzanella does exactly that. This is basically summer on a plate. The freshness of the tomatoes and cucumbers combined with the bite of the mustard-anchovy vinaigrette make for a perfect light, crisp dinner on hot summer nights. I wanted to keep the dish overall on the lighter side so we served with a baked salmon filet. 

Heirloom Tomato Panzanella inspiration from Food Network
   Total Time 50 min | Prep 20 min | Cook 15 min | Serves 4 to 6
Ingredients
3 c French bread, diced into 1" pieces
1/2 c olive oil
salt and pepper
1/2 c cucumbers, sliced
1/2 c red onions, thin slice
1/4 c fresh oregano
2 tbsp capers, rinsed
2 tbsp olives, rough chop
1/2 tsp finely minced garlic
6 fresh basil leaves, chopped
4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
   For the vinaigrette
1/4 c red wine vinegar
2 tbsp Dijon mustard
1/2 tsp chopped garlic
1/2 tsp chopped shallots
4 salt-packed anchovies, rinsed [may substitute anchovy paste]
1 1/2 c extra virgin olive oil
salt and pepper

Directions
   Preheat the oven to 350 degrees F.
   In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
   For the vinaigrette: puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
   Combine the cucumbers, onions, oregano, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette (about 3/4 cup). You may use more or less vinaigrette depending on your preference. Season with salt and pepper.

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