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”
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.