Maggie’s "Panzanella"

I don’t think this dish is worth making unless you have exceptional tomatoes – like the beautiful heirlooms I picked up at last Sunday’s farmers’ market in downtown Mountain View. These beauties came in red, green, yellow, orange, and a beautiful deep crimson, and they were wonderfully imperfect – bulbous orbs that begged to be eaten.

Maggie’s Panzanella

1/2 cup fresh bread crumbs
1.5 large tomatoes (I like to use different colored heirlooms) – about 1.5 cups total
1/4 cup chopped sweet onions (about 2 thick slices, chopped)
10-15 basil leaves, chopped
1/4 cup buttermilk
salt&pepper, to taste

Mix everything together and enjoy. To make the breadcrumbs, toast a slice of bread in a toaster, then rip it up and pulse it in a small food processor.

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