Fresh, healthy and easy, this salad is bursting with flavor and simple enough for the cooking-challenged.
Servings: Makes about 4–6 servings
  • 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
  • Directions
    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.


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