Mmmm… I have such a craving for a luscious tomato tart. Roasting brings out such intense flavors. And melted cheese: the deliciousness of the thought speaks for itself.
However, it’s pushing 90 today, and I won’t be turning on the oven. How to celebrate high tomato season with something a little simpler, more “rustic” and conducive to lazing around than the pretty spiral of tomato, mozz, and basil (though I have nothing against that salad!)?
Panzanella! A bread salad made with summer’s basics: stale bread, tomatoes, basil.
The structure of this basic flavor combination provides a strong background for additions, if they come in as accents. Have some leftover anchovies or olives? A wedge of lemon? Toss in a few capers, too, from that bottle that always seems full. Some other backyard herbs would be nice too, as long as the basil sets the tone.
We’ll have this tonight, with grilled chicken. Killdeer folks: see you soon.
For the cooler nights later this week, though, I’ll be turning to the tart. I think I’ll try this recipe, recently posted in the Times.
The Roving Locavore 