Heirloom Tomato Panzanella
“This recipe is a tweak on a classic Panzanella salad that’s inspired by my time in Italy. This version is bursting with summer flavors and pairs beautifully with our Italian Prosecco.”– Joseph Carr, Founder, Josh Cellars
Our Heirloom Tomato Panzanella recipe is designed to enjoy with fresh tomatoes while they are in-season from July through September. Simple ingredients of anchovies, vinegar and garlic combine to highlight the juicy flavors of tomatoes and is absorbed by the bread for bold flavors bursting in every bite. Enjoy this colorful dish with our Prosecco to cut the acidity of the tomatoes while adding a hint of sweetness for balance.
- 1 loaf day-old good-quality rustic bread
- 1 pint red cherry tomatoes, halved
- 1 pint yellow cherry tomatoes, halved
- 2 to 3 medium Green Zebra, Cherokee Purple or other Heirloom varieties, cut into chunks
- Sea salt and freshly ground black pepper
- ½ red onion, cut into thin half-moons
- 2 tablespoons small capers, drained
- 1 celery heart, finely sliced (leaves reserved)
- 1/4 cup extra-virgin olive oil, plus more as needed
- 3 tablespoons red wine vinegar
- 6 to 8 anchovy fillets, very finely chopped
- 1 garlic clove
- 3 to 4 sprigs fresh basil, leaves picked
- Cut the bread into thick slices and then tear the bread into big pieces (about 1″) and let it sit out in the air for an hour or more to dry it out.
- In a large bowl, combine the tomatoes with a sprinkle of salt and pepper and let sit for a few minutes to macerate. Add the red onion, capers, celery, and bread and toss well to combine.
- In a small bowl or jar, combine the olive oil, vinegar, and anchovies. Grate the garlic into the mix. Whisk or shake well. Drizzle the dressing over the salad, toss, adjust the seasoning as needed, and add the basil leaves and celery leaves. Let the salad sit for 15 minutes or longer before serving.