Recipe: Heirloom tomato panzanella
Use fresh heirloom tomatoes for this tasty panzanella.
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Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Airtight container
- Serving bowl
Ingredients
- 1/2 loaf rosemary focaccia
- 2 tsp + 6 tbsp extra-virgin olive oil, divided
- 4 tsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp liquid honey
- 1/4 tsp each: salt and freshly ground black pepper
- 6 heirloom tomatoes, cored and cut into wedges
- 5 cups lightly packed arugula
- 1/3 cup thinly sliced red onion
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