Heirloom Tomato Panzanella | Josh Cellars

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 and 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