Grilled Panzanella Salad with Heirloom Tomatoes

I live for Heirloom tomatoes in August and September, often enjoying them sliced with a little salt and pepper. Because this is a summer dish and the grill is often on, here is a recipe that pairs the flavor of these tomatoes with the char and smokiness of grilled bread.

Visit Nature View Farm stand and their variety of delicious tomatoes at the Fairfield Farmers Market on Sherman Green.

Ingredients:

1. High quality day-old bread (I prefer ciabatta)

2. 2 pounds heirloom tomatoes, quartered

3. 1 red onion, shaved on a mandolin

4. 1/2 cup basil, torn

5. 1/2 cup flat leaf parsley, leaves only

6. 1 bundle scallions, thinly sliced

7. 2 garlic cloves, minced

8. Olive oil

9. Salt and pepper to taste

10. Preheat grill to medium heat.

11. Drizzle olive oil and salt on bread and grill until charred.

12. Combine tomatoes, onion, basil, scallions, parsley, garlic and olive oil. Salt and pepper to taste, marinate for 30 minutes or more (the longer the better).

13. Right before serving, cut bread into cubes and toss into marinated tomatoes.

Recipe:

1. Preheat grill to medium heat.

2. Drizzle olive oil and salt on bread and grill until charred.

3. Combine tomatoes, onion, basil, scallions, parsley, garlic and olive oil. Salt and pepper to taste, marinate for 30 minutes or more (the longer the better).

4. Right before serving, cut bread into cubes and toss into marinated tomatoes.