Panzanella Restaurant Salad With Heirloom Tomatoes

Submitted by blucoat

"This recipe is from Panzanella Ristorante & Bar in Los Angeles."

 

• Ready In: 12mins
• Ingredients: 10
• Serves: 4

ingredients

• 6 heirloom tomatoes, unevenly cut, rustic style
• 7 cherry tomatoes, quartered
• 28.34 g red onion, cut in half and thinly sliced
• 1 cucumber, peeled, sliced in half lengthwise, thinly sliced
• 15 large basil leaves, julienne
• 236.59 ml ciabatta, cubed
• 147.89 ml extra virgin olive oil
• 59.16 ml red wine vinegar
• 59.16 ml water
• to taste salt and pepper

directions

1. Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside.
2. In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together.
3. Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together.
4. Taste and adjust seasonings accordingly.
5. Before serving, add toasted ciabatta bread and toss together. Drizzle with extra-virgin olive oil and garnish with a basil leaf.