It’s officially TOMATO SEASON!
Some would argue it’s been tomato season for a while, but for me… it’s just getting started! I went to Whole Foods this weekend and they had all their beautiful tomatoes lined up. The heirlooms, the romas, the ones on the vine.
All so pretty and so many different varieties coming home with me, including their AMAZING heirloom tomato salsa, which you can only find a few months of the year.
If you get a chance, go get some. It’s life changing.
I picked up a bunch of heirloom grape tomatoes and a variety of colors with intent to re-create that amazing Panzanella salad that I ate in San Francisco at Zero Zero.
Thankfully, I have enough ingredients leftover to make another batch. The vinaigrette is mustardy and flavorful, complementing the tomatoes and cucumbers so incredibly well. What makes a Panzanella different than a traditional cucumber-tomato salad? It’s the bread… the ciabatta croutons in this salad are insanely delish. As a bread lover, the croutons MAKE the salad.
This salad was my dinner on Saturday night paired with two slices of fresh mozzarella; however, I’ve written the recipe below as a side dish, so you can share with your friends and family.
Heirloom Tomato Panzanella
Inspired by Zero Zero, San Francisco
1 1/2 cups heirloom grape tomatoes, halved
1 medium cucumber, quartered
1/4 red onion, diced
3 basil leaves, chiffonade
1 ciabatta roll
1/2 Tbsp. olive oil
For the Vinaigrette
1/2 tsp. dijon mustard
1 1/2 Tbsp. white balsamic vinegar
1/2 Tbsp. olive oil
1/2 tsp. minced garlic
1. Combine dijon mustard, garlic, white balsamic vinegar, and olive oil in a small bowl. Add salt and pepper to taste. Note: I used an amazing Sun Valley Sweet Garlic Mustard I sampled at Whole Foods on Saturday, but you can really use any kind of mustard that you like.
2. Separately, heat 1/2 Tbsp. olive oil in a small skillet. Add your ciabatta cubes, and salt and pepper to taste. Toss in the olive oil and cook until lightly toasted and the olive oil absorbs. Remove from heat.
3. Dice your cucumber, half you tomatoes, and mince your onion.
4. Chiffonade your basil. Rolling the leaves and then cutting them into thin slices.
5. Add all the veggies and basil to a large bowl.
6. Add croutons.
7. Toss with the vinaigrette.
8. Move to a serving dish, and enjoy!
Per 1/4 recipe serving:
CAL 153; CARB 26g; FAT 4g; PROT 5g; FIB 2g; WW Points Plus: 4