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Tomato Panzanella Recipe

Yield: 4 to 6 servings

2 pounds ripe fresh homegrown tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving

Drain the tomatoes in a sieve to remove excess liquid while you
prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon
juice, basil, tarragon, salt, and pepper. Add the croutons and toss
well.

Divide tomato mixture among 4 plates. Top each serving with an equal
amount of the arugula. With a vegetable peeler, shave the Parmesan
over the salad. Serve immediately.

I've used basil and tarragon here, but you can use any herbs you
like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until
it foams. Add the garlic and cook until fragrant, about 30 secondsto 1
minute. Add the bread cubes and toss to coat with the butter.
Season with salt and pepper. Transfer the bread to a baking sheet.
Immediately sprinkle with the cheese and toss again while warm to
melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and
lightly colored on the outside but still soft within, about 8 or 9
minutes. Let cool. Store in an airtight container.

Yield: about 6 cups

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