Here's a dish that allows tomatoes to show off in a delicious combination of flavors such as a BLT sandwich. Visit gazette.com or scan the QR code below the recipe to watch a demonstration.
Teresa J. Farney, The Gazette
BLT Panzanella Salad
Yield: 6 servings
1 tablespoon unsalted butter 3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces 4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices 1 cup small multicolored cherry tomatoes, halved 1/8 teaspoon plus dash of kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 teaspoons mango passion fruit balsamic vinegar 2 teaspoons basil olive oil 1 cup baby arugula 3 tablespoons canola mayonnaise 1 tablespoon fresh lemon juice 2 teaspoons minced fresh chives 1/4 cup thinly sliced basil leaves 3 applewood-smoked bacon slices, cooked and crumbled
Melt butter in large skillet over medium-high heat. Add bread; saut?5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.