Heirloom Tomato Panzanella

Name: Heirloom Tomato Panzanella
Ingredients: 1 loaf day-old good-quality rustic bread; 1 pint red cherry tomatoes, halved; 1 pint yellow cherry tomatoes, halved; 2 to 3 medium Green Zebra, Cherokee Purple or other Heirloom varieties, cut into chunks; Sea salt; freshly ground black pepper; ½ red onion, cut into thin half-moons; 2 tablespoons small capers, drained; 1 celery heart, finely sliced (leaves reserved); 1/4 cup extra-virgin olive oil, plus more as needed; 3 tablespoons red wine vinegar; 6 to 8 anchovy fillets, very finely chopped; 1 garlic clove; 3 to 4 sprigs fresh basil, leaves picked

www.joshcellars.com

“This recipe is a tweak on a classic Panzanella salad that’s inspired by my time in Italy. This version is bursting with summer flavors and pairs beauti...

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Mason jar
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Ingredients

1 loaf day-old good-quality rustic bread
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 to 3 medium Green Zebra, Cherokee Purple or other Heirloom varieties, cut into chunks
Sea salt
freshly ground black pepper
½ red onion, cut into thin half-moons
2 tablespoons small capers, drained
1 celery heart, finely sliced (leaves reserved)
1/4 cup extra-virgin olive oil, plus more as needed
3 tablespoons red wine vinegar
6 to 8 anchovy fillets, very finely chopped
1 garlic clove
3 to 4 sprigs fresh basil, leaves picked