Jammy Tomato Panzanella Salad
Yield: 4
Jammy Tomato Panzanella Salad
This is the only way we want to be eating tomatoes and salads this summer... the sweet jammy tomatoes compliment the crispy toasted bread, creamy burrata, and refreshing peaches. And yes, this may be the best salad we've ever made.
Ingredients
- 1 pin large cherry tomatoes or 6-8 small plum tomatoes
- 1/2 loaf good crusty sourdough or Italian bread
- 2 cups raw spinach
- 1/2 a small red onion, sliced thin in circles
- 1 medium peach, sliced
- 3 garlic cloves, diced
- 1/4 cup + 2 tbsp olive oil
- Pinch of dried oregano
- Fresh thyme
- Balsamic vinegar
- 1 tbsp sugar
- Salt & Pepper
Instructions
- Start by halving your tomatoes and removing the insides into a bowl, do not throw this out
- Place tomatoes on a baking pan with the skin side down and top with 1 tbsp olive oil, thyme, oregano, salt & pepper, garlic, and sugar - bake at 400 degrees for around 15-20 minutes until caramelized and golden slightly
- Tear your bread into 1 inch pieces and coat with 1 tbsp olive oil and salt & pepper - bake on a separate pan while tomatoes roast and remove when they just start turning brown (don't over cook these)
- Strain your tomato seeds with a fine mesh strainer or cheesecloth being sure to catch the juice below, discard the seeds
- Place onions in the remaining juice with 1/4 cup olive oil, and salt & pepper
- Once the tomatoes finish, add a few drops of balsamic onto the top of the halves
- Start assembling with spinach, tomatoes, peaches, onions, bread croutons, and burrata - top with dressing and serve immediately
