• 2 pounds mixed color heirloom tomatoes
• 1 clove garlic , minced
• 1/2 cup red onion , sliced thin
• 2 ounces red wine vinegar
• 2 ounces extra-virgin olive oil
• 1 bunch arugula
• 1 bunch mixed mesclun greens
• 2 cups cubed sourdough bread
• Crab Cakes
• 4 ounces canola oil
• Wondra flour or all-purpose flour for dredging
• 1 cup cooked wax beans , cut into 1/2 inch pieces
• 1 tablespoon basil , julienned
• 1 tablespoon chopped parsley

Mix tomatoes, garlic and onion and season with one teaspoon of salt. Let sit 15 minutes. Add liquids and let sit one hour.

Preheat oven to 300°F. Place bread cubes on a sheet tray and dry in oven. Take out and reserve.

Increase oven heat to 450°F. Mix some tomato liquid w/dried sourdough bread cubes and let absorb. Add in tomatoes, wax beans, julienned basil and chopped parsley. Season with salt and pepper to taste.

Place the arugula on bottom of a serving plate. Top with crab cakes, followed by panzanella, then pour liquid over the top for sauce.

Recommended ingredient: Wondra Flour is a slightly granular flour that is excellent for sauces and gravies. It is available in most grocery stores.