Tomato, Shiso & Shishito Panzanella
Heirloom tomatoes, rustic sourdough, shiso, shishito peppers & rice wine vinaigrette
A vibrant, crunchy, juicy celebration of summer’s best!
Ingredients
Panzanella
4 cups ripe heirloom tomatoes, cut into large irregular pieces
3 cups rustic sourdough, torn into 1-inch pieces
6–8 shishito peppers, thinly sliced
10–12 shiso leaves, torn
1 cup arugula
¼ cup microgreens
Flaky sea salt
Fresh cracked black pepper
Rice Wine Vinaigrette
¼ cup extra-virgin olive oil
2 Tbsp rice wine or champagne vinegar
1 tsp Dijon mustard
1 tsp honey
1 Tbsp finely minced shiso
Salt and black pepper to taste
Method
1. Prepare the Tomatoes
Place tomatoes in a large bowl. Season generously with salt and let stand for 10–15 minutes. The tomatoes will release their natural juices, creating the foundation for the dressing.
2. Make the Vinaigrette
Whisk olive oil, vinegar, Dijon, honey, tomato juices and minced shiso together. Season with salt and black pepper.
3. Build the Panzanella
Add the sourdough, sliced shishito and most of the shiso to the tomatoes. Pour over enough vinaigrette to generously coat everything.
Toss gently and allow to sit for 5–10 minutes so the bread absorbs the tomato juices while retaining some texture.
4. Finish
Fold in the arugula just before serving.
Taste and adjust with salt, vinegar and olive oil.
Shop the Market
Tomatoes
Willow Wisp Organic Farm
Sprouting Dreams Farm
Two Creek Farm
Trapani Farms
Four Story Hill Farm
Shishitos
Sprouting Dreams Farm
Two Creek Farm
Shiso & Arugula
Willow Wisp Organic Farm
Microgreens
Sprouting Dreams Farm
Rustic Sourdough
Roger That Bakery
Recipe compliments of Chefs Shane & Nicole of Between the Tines Catering.
