Almost-Panzanella Tomato Salad
Yield: 4
Almost-Panzanella Tomato Salad
For this flavor-packed tomato salad, find the ripest, juiciest summer tomatoes you can get your hands on. The crunch in this dish comes from panko, instead of the stale (or toasted) bread element that's an absolute must in traditional Panzanella, and you still get that onion-y bite (and beautiful pop of color) from the thinly sliced chives. Healthy-ish and indulgent all at once, this truly may be my new favorite way to savor summer's best.
Prep time: 7 MinCook time: 5 MinTotal time: 12 Min
Ingredients:
- 2-3 large heirloom tomatoes
- 1/4 c. panko breadcrumbs
- 1 Tbsp. olive oil
- 1 Tbsp. thinly sliced chives
- 1 tsp. lemon zest
- Salt & pepper
- Parmigiano Reggiano cheese
- Basil oil (I love this brand)
- Flaky salt (like Maldon)
Instructions:
- Remove stems from tomatoes. Slice into 1/2" thick rounds (or thinner, if you'd prefer) and immediately sprinkle with salt.
- Heat a small, non-stick skillet over medium heat. When hot, add panko to the dry skillet. Drizzle with 1 tbsp. olive oil, add chives, and 1/2 tsp. of salt. Stir or toss to combine, making sure the oil is evenly coating each crumb. Continue to cook, tossing frequently, until the panko turns evenly golden brown. Remove from heat, and stir in lemon zest.
- Arrange sliced and salted tomatoes on a platter and sprinkle warm panko mixture on top. Drizzle with basil oil, and shave thin strips of Parmigiano Reggiano on top of panko. Finish with freshly cracked black pepper, a sprinkle of flaky salt, and serve immediately.