Heirloom Tomato Panzanella
Prep Time: 15 minutes
Servings: 12

Ingredients
- 3 tablespoons olive oil
- 1 loaf French bread, sliced
- 1/2 teaspoon Kosher salt
- 2 Heirloom tomatoes, chunked
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced
- 2 red, green or yellow bell peppers, seeded, cubed
- 1/2 red onion, thinly sliced
- 20 basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- VINAIGRETTE:
- 1 teaspoon garlic, minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar

- 1/2 cup olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper

An Heirloom tomato salad with grilled bread, basil, bell peppers, red onion, capers tossed in
vinaigrette. A great way to use up your garden vegetables and serve a fresh taste for any patio
party.

Directions
Heat stove-top grill. Brush bread with olive oil, sprinkle with salt. Grill for 5-8 minutes on
each side, until nicely browned.

Meanwhile, in a small bowl whisk vinaigrette ingredients
together.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers.
Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the
vegetables on a platter.

Drizzle the bread with remaining vinaigrette and add to the platter.
Serve immediately or allow the salad to sit for about 1/2 hour for the flavors to blend.