Tomato-herb panzanella

Time 1 hour
Yields Serves 4
Tomato-herb panzanella

In a large saute pan, heat the olive oil over medium heat. Add the bread cubes and salt and then toast until golden, tossing frequently for even cooking, about 10 minutes.


Add the minced garlic and chile and toss to coat the bread. Continue cooking for about 2 minutes, making sure the mixture doesn’t get too brown. Remove from the heat.


In a large bowl, mix together the tomatoes, onion, vinegar and black pepper. Add the bread mixture and toss to coat. Let sit for about 30 minutes for flavors to combine.


Add the oregano, basil, parsley and watercress to the salad, toss. Check for seasoning, adding more salt if desired. Serve immediately, with a drizzle of olive oil.

Black tomatoes can be found at farmers markets and selected grocery stores; you can substitute other medium heirloom or on-the-vine tomatoes.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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