Heirloom Tomato Panzanella

(from The Farm to Table Cookbook: The Art of Eating Locally [Sasquatch 2008], All rights reserved) For More Recipes, Visit Ivy at http://ivy.manning.com
 

• 1 small loaf of rustic bread (about 10 ounces)
• 1 garlic clove, peeled
• 1/2 cup kalamata olives
• 2 1/2 pounds heirloom tomatoes
• 2 cups baby arugula
• 1 tablespoon minced shallot
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 cup plus 2 tablespoons extra virgin olive oil, divided

1. Preheat the oven to 375º F.
2. Slice the tough bottom crust off the bread and discard. Rub the loaf with the garlic to subtly flavor it. Cut the bread into 2-inch pieces (you should have about 6 cups) and place on a rimmed baking sheet with the olives. Drizzle with 2 tablespoons of the oil, salt, and pepper. Bake until the cubes are crisp, about 15 to 20 minutes, stirring once.
3. Cut the core from each tomato with a paring knife and discard. With a sharp serrated knife, slice the tomatoes 1/2 inch thick. Place 4 or 5 slices in a concentric circle on 4 salad plates. Sprinkle with the salt and pepper.
4. Chop enough of the remaining tomato slices to measure 1 cup and put in a large bowl with the bread cubes, olives, and arugula. Divide any remaining slices among the plates.
5.  Combine the shallot, vinegar, and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup of oil.
6. Toss the bread cube mixture with enough shallot dressing to coat the arugula; season with the salt and pepper to taste. Pile on top of the sliced tomatoes and serve.