Spread 8 cups cubed crusty bread
on a baking sheet and bake at 400 ̊
until toasted, 8 to 10 minutes; let cool.
Transfer the bread to a bowl and
add 2½ pounds chopped tomatoes,
½ sliced red onion, 1 cup torn basil,
⅔ cup olive oil and ¼ cup each capers
and red wine vinegar. Season with salt
and pepper and gently toss.- Cut 2 pounds assorted heirloom tomatoes into wedges.
Whisk 1 tablespoon each lemon juice and chopped
mixed herbs (such as chives, basil and parsley),
2 teaspoons each whole-grain mustard, mayonnaise
and olive oil, ½ teaspoon honey and salt and pepper
to taste in a large bowl. Add the tomatoes and gently
toss. Sprinkle with more chopped herbs.
82 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020
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Panzanella
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Tomato Herb Salad
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