Heirloom Tomato Panzanella





     As summer dwindles into fall with its still hot, although shorter days, followed by crisp nights- my garden follows the cues of the season and transitions from abundant growth to abundant harvest.

     Perhaps you're lucky enough to share my "problem", a sudden bumper crop of tomatoes, if not- I must say it's the one curse I gladly will on anyone. At first when you walk out and see your bushes and vines loaded down with sun ripened fruit and glorious vegetables you feel so blessed  . . . but then you suddenly realize you have fifteen pounds of ripe tomatoes that need used now and another fifteen in the next day or so. It's a problem I long for in February so I try to just smile and enjoy it now in September.

So what to do with all those beautiful tomatoes?



    

     Might I suggest something from my Italian repertoire: Panzanella.

     Essentially it's a "bread salad" and there are a lot of variations. If a bread salad has you doubting just know my variation reminds me of everything wonderful about tomato bruschetta.

     First things first, you do not have to have heirloom tomatoes, the variety just looks prettier and the variance in tastes makes the salad more interesting. But it's not a deal breaker.

For the croutons:
6 cups day-old bread, crust removed, cubed
1/4 cup butter
2 teaspoons chopped garlic
2 teaspoons thyme
Preheat oven to 400°F. Melt the butter in a large skillet over moderate heat and cook until it just starts to brown, then add the garlic, thyme, and bread cubes. Toss to coat. Transfer the bread to a baking sheet and bake stirring once or twice,about 10 to 15 minutes until the croutons are crisp and lightly golden then set aside and cool.

For the salad:

3T balsamic vinegar

4T olive oil

6 cups diced, halved, or sliced tomatoes depending on size and preference
1T oregano
1/2 cup fresh small basil leaves, or chiffonade larger leaves
basil blossoms if available (for garnish)

     In a large bowl combine the oil and vinegar and whisk. Add the tomatoes and herbs and toss. Add the croutons and toss again. Taste and adjust the seasoning. Garnish with basil blossoms and serve immediately.