Heirloom Tomato Panzanella
2 pounds ripe heirloom tomatoes, seeded and diced (or 2 pints heirloom cherry tomatoes, halved)
3 large shallots, minced
3 cloves garlic, minced
1/2 cup good quality extra virgin olive oil
2 tablespoons fresh lemon juice (such as seedless lemon)
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
Salt and pepper, to taste
6 cups croutons (if using prepared croutons, 2 10-ounce packages)
Wedge of parmesan, for garnish
Drain tomatoes in sieve.
In bowl, combine tomatoes, onion, garlic, olive oil, lemon juice, basil, oregano, salt, and pepper. Add croutons and toss well.
Divide tomato mixture among 4 plates. Grate parmesan over salad. Serve immediately.
Adapted from Michael Chiarello