Heirloom Tomato Panzanella
- ½ loaf rustic Italian bread, cut into 1” cubes
- 6 garlic cloves, minced
- 3 tablespoons dried oregano
- ¾ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- ½ cup red wine vinegar
- 1 pound haricot verts
- 2 ½ pounds (about 4 medium) assorted heirloom tomatoes, cored and each cut into 8 wedges
- 1 pound ricotta salata, shaved with a vegetable peeler
- Sea salt and freshly ground black pepper
- 1 cup torn fresh basil leaves
- Preheat the oven to 300°F.
- Combine the bread, garlic, oregano, & olive oil in a large bowl & toss until the cubes are completely coated.
- Spread on a rimmed baking sheet in a single layer, season with salt & pepper, & bake for 15 to 20 minutes, until golden brown. Set aside to cool.
- Combine the mustard & vinegar in a small bowl. Whisk in the olive oil in a slow, steady stream.
- Season to taste with salt & pepper.
- Bring a large pot of generously salted water to a boil.
- Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until barely tender, with a slightly firm bite still left to them.
- Drain the beans & transfer to the ice bath to chill quickly, then drain again & dry on paper towels. Cut each in half.
- Combine the haricots verts & tomatoes in a large bowl.
- Shave the ricotta salata into the bowl using the large holes of a box grater.
- Add the croutons & toss to combine thoroughly.
- Pour the vinaigrette over the salad & croutons & gently toss with wooden spoons.
- Season with sea salt & pepper.
- Transfer the salad to a serving bowl or platter, garnish with the basil, & serve.
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