In celebration of a “Summer of Sauvignon Blanc” with Geyser Peak Winery, I’m making a rustic herb marinated tomato panzanella salad to pair with a crisp glass of Sauvignon Blanc!
I’m so excited to bring you this exciting food and wine pairing today. Geyser Peak Winery is calling Sauvignon Blanc the wine of the summer, and I couldn’t be more on board!
Geyser Peak Dry Creek Valley Sauvignon Blanc is bright and juicy, with lots of fruit-forward notes and citrus undertones. It’s the perfect varietal to sip on at a summertime dinner party with friends or on a warm weeknight out on the patio. Basically, all of your summer gatherings would be made much, much better with a glass or two of Sauvignon Blanc.
When it comes to the food, I was inspired to keep things fresh and simple. I love the idea of a really rustic, approachable menu to serve alongside the Sauvignon Blanc. And one of the dishes most certainly needs to be this herb marinated tomato panzanella.
I could go on and on about how much I love this recipe, but I’ll stick to the basics. It’s made with a variety of tomatoes (I’m using heirloom, campari, and cherry tomatoes here…but you can use whatever blend of tomatoes you’d like) marinated in an herb-packed vinaigrette, tossed with grilled bread, and topped with creamy burrata cheese. There is so much fresh summer flavor going on here, that it really doesn’t get much better than this!
The best part about summer cooking is that you don’t have to do much to make really good food. It’s all about taking minimal ingredients, preparing them simply, and coming together at the table to enjoy. And hopefully sipping on a glass of Geyser Peak Sauvignon Blanc while doing so!Print
Herb Marinated Tomato Panzanella
a simple, rustic summer herb marinated tomato panzanella salad
- 2 ½ lbs tomatoes (mix of heirloom, cherry, and campari)
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ cup roughly chopped basil leaves
- 2 tbsp minced fresh chives
- 1 tbsp chopped fresh oregano
- ½ tsp kosher salt
- freshly cracked black pepper
- ½ lb sourdough (or other crusty bread), sliced ½”
- olive oil
- 1 ball burrata cheese
- flaky sea salt
- Slice the heirloom tomatoes into ¼-inch slices. Quarter the campari tomatoes and cut the cherry tomatoes in half.
- In a large mixing bowl, add the red wine vinegar. Slowly drizzle in the olive oil, whisking continuously. Stir in the basil, chives, oregano, and salt. Add about 6 cracks of black pepper. Pour out about ¼ cup of the vinaigrette and reserve.
- Add the tomatoes to the remaining vinaigrette in the bowl. Toss well. Let sit at room temperature and marinate for 20 minutes. Toss again. Let marinate for another 20 minutes.
- Meanwhile, preheat the grill (you could use a grill pan or skillet as well) over medium-high heat. Drizzle a generous amount of olive oil onto each slice of bread. Grill the bread until slightly charred and crisp, about 2 minutes per side. Transfer the bread to a cutting board. Roughly chop the bread into bite-size pieces.
- To serve, place the heirloom tomato slices onto a large platter. Add the pieces of bread to the mixing bowl and toss with the remaining tomatoes. Pile this tomato/bread mixture onto the platter next. Break the burrata cheese into pieces and arrange on top. Spoon the reserved herb vinaigrette across the dish. Season with flaky sea salt.
[This post is sponsored by Geyser Peak Winery. All opinions are my own.]