RECIPE | HEIRLOOM TOMATO + stone fruit PANZANELLA

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One of my favorite ways to honor the year's cycles is cooking seasonally.

Choosing seasonal ingredients helps me feel into the time of year. It also helps me align with nature and gives my body what it naturally wants during the season.

This dish is one of my favorites because it embodies the summer - it's fresh, delicious, and bursting with bright flavors. It's incredibly easy to make and also easy to tailor to your personal taste. (i.e., gluten, dairy, etc.)

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INGREDIENTS

3 large heirloom tomatoes cut into cubes

1 plum sliced and then halved

1 nectarine sliced and then halved

2 balls of burrata

1/2 a red onion thinly sliced

1/2 cup dried and toasted torn country bread

3 tbsp pepitas toasted (or any other nuts/seeds)

handful of freshly torn herbs (basil, mint, thyme)

sprinkling of finishing salt - I like the black lava salt from ILĀ

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DRESSING

OLIVE OIL | SHERRY VINEGAR | JUICE FROM HALF A PLUM | SQUEEZE OF LEMON | SALT + PEPPER TO TASTE

When it comes to salad dressings, I like to play it by ear. The typical 3 to 1 ratio of oil to acid can be a little heavy for me. Instead, I usually start will a base of olive oil and then slowly add in the acid (vinegar, lemon juice, squeezed fruit). I keep adjusting the acid until the flavor tastes balanced to me - basically, I just taste as I go.

putting it together

Place the cut tomatoes, stone fruit and red onion and thyme in a bowl and spoon in some dressing. I add a few tablespoons at a time to make sure the ingredients aren't overdressed. Once mixed, place this on your serving platter or bowl.

Next, tear the burrata into large pieces and place over the fruit mixture. Sprinkle on the rest of the herbs, then the nuts or seeds, and top off with your finishing salt. Just before serving, add the roughly torn country bread croutons and one last drizzle of olive oil.