INGREDIENTS
1 pound (450 g) heirloom tomatoes, cored and sliced into wedges
¼ red onion, thinly sliced
2 tablespoons (30 mL) sherry vinegar
1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling
6 thick slices whole-grain bread or ciabatta bread
½ garlic clove
½ cup (125 mL) fresh basil, torn
½ cup (125 mL) fresh oregano
Sea salt and freshly ground black pepper
DIRECTIONS
In a large bowl, combine the tomatoes and the red onion slices with the sherry vinegar, olive oil, and pinches of salt and pepper.
Heat a grill or grill pan to medium heat. Drizzle the bread slices with olive oil and place on the hot grill. Cook 1 to 2 minutes on each side, until grill marks form. Remove from the heat and rub the warm grilled bread with the cut side of the garlic clove. Slice the bread into 1-inch (2.5-cm) cubes.
Place the bread cubes in the bowl with the tomatoes and onion. Add the basil, oregano, and a few pinches of salt and pepper, and toss to coat. Add a drizzle of olive oil, if desired. Let sit 10 minutes before serving.
SERVES: 4
VEGAN
I typically use only basil in my panzanella, but one day my herb garden was overflowing with oregano, and I loved this unexpected (accidental) twist. Feel free to experiment with any soft leafy herbs you might have.