Heirloom Tomato Bread Salad
Heirloom Tomato Bread Salad might be just the side dish you are searching for. One portion of this dish
Heirloom Tomato and Cornbread Panzanella
Ingredients
- 3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) — don’t be shy with these, this isn’t called bread salad for nothing
- Olive oil
- Kosher salt and freshly ground pepper
- 2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market—that’s how you win summer), chopped into 1- to 2-inch pieces
- 1 shallot, peeled and minced
- 3 tablespoons balsamic vinegar
- 4 to 5 ounces fresh mozzarella, torn into bite-sized pieces
- 1/2 cup (packed) basil, torn
- Flaky sea salt, to finish
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