Name: Heirloom Tomato Panzanella Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cup sourdough bread (torn into 0.5-inch pieces, gluten-free bread can be used); 2 tsp olive oil (null); 0.25 tsp garlic powder (null); 1 pinch sea salt (null); 1 pinch black pepper (null); 4 large tomatoes (heirloom, cut into bite-size pieces); 1 tsp sea salt (null); 0.5 cup fresh basil (loosely packed, roughly chopped); 1 cup arugula microgreens (or other microgreens); 0.5 cup cashew ricotta (or almond ricotta or macadamia nut cheese (optional)); 1 clove garlic (large, minced or pressed); 1 pinch sea salt (null); 2 tbsp tomato juice (reserved from straining the tomatoes); 2 tbsp balsamic vinegar (null); 3 tbsp extra-virgin olive oil (null)

Instructions

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1

Preheat the oven to 400 F (204 C) and set out a bare baking sheet.
2

On the baking sheet, toss the olive oil (2 tsp), garlic powder (0.25 tsp), sea salt (1 pinch) and black pepper (1 pinch) with the sourdough bread (2 cups) to coat. Roast for 10-15 minutes, until golden, then remove from the oven and let cool.
3

Place the tomatoes (4 large) in a salad spinner or large fine mesh strainer over a mixing bowl. Add sea salt (1 tsp) and toss to coat. Let drain for 10 minutes and save the liquid.
4

To a small bowl, add garlic (1 clove), sea salt (1 pinch), tomato juice (2 tbsp), balsamic vinegar (2 tbsp), and extra-virgin olive oil (3 tbsp) and whisk until smooth. Taste and adjust seasoning as needed. Reserve any leftover tomato juice.
5

Add the strained tomatoes (4 large), fresh basil (0.5 cup), and prepared vinaigrette to a large serving bowl and toss to combine. When ready to serve, add the cooled croutons, arugula microgreens (1 cup), and cashew ricotta (0.5 cup) (optional) and toss lightly to incorporate.
6

Best enjoyed immediately. Stores for 3 days in the refrigerator (store croutons separately).