Heirloom Tomato Salad Recipe
'panzanella,' arugula, housemade sourdough, roasted garlic vinaigrette, Pecorino
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
Roasted Garlic Vinaigrette
Method
Salad Preparation
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast for 30-35 minutes until soft and fragrant. Allow to cool, then squeeze out the roasted garlic into a bowl.
Prepare the Vinaigrette
In the bowl with the roasted garlic, whisk in olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to taste. Adjust seasoning as needed.
Prepare the Sourdough
Cut the sourdough bread into bite-sized cubes. If desired, toast the bread in the oven for 10 minutes until lightly crispy.
Assemble the Salad
In a large mixing bowl, combine the heirloom tomatoes, arugula, toasted sourdough, and Pecorino cheese. Drizzle the roasted garlic vinaigrette over the salad and toss gently to combine.