Tomato Panzanella Recipe
Fresh Fior di Latte, tomato vaniagrette, bread, arugula, basil, balsamic, shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Tomato Vinaigrette
Method
Preparation
- 1
Make the Tomato Vinaigrette
In a blender, combine the ripe tomatoes, balsamic vinegar, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.
- 2
Prepare the Salad
Tear the stale bread into bite-sized pieces and toast them in the oven at 180°C (350°F) until golden brown. Allow to cool slightly.
- 3
Combine Ingredients
In a large bowl, combine the toasted bread, arugula, torn basil leaves, sliced shallots, and diced heirloom tomatoes. Drizzle with the prepared tomato vinaigrette and toss gently to combine.
Serving
- 4
Plate the Salad
Divide the salad mixture among plates and top with slices of Fior di Latte cheese. Drizzle any remaining vinaigrette over the top and serve immediately.