Panzanella w/ Heirloom Tomatoes & Horseradish Vinaigrette“Gratitude looks to the Past and love to the Present; fear, avarice, lust, and ambition look ahead.” -C.S. Lewis
I am so busy these days. Like, seriously busy. Although I would like to complain about not having any free time or being succumbed to endless tasks left and right, I am secretly really happy…and really excited! I have had some wonderful opportunities arise and I am raring to take the “bull by it’s horns” and tackle these new adventures. It is extremely gratifying but is equally frightening. I wonder what life will be like in a year from now, will I be on this same path, even at all?? I can get pretty lost in the “what-if’s” of the future and anxiousness fills me. I constantly have to remind myself to not focus on what hasn’t happened yet, but to focus on the present day and what life is like right now at this very moment. Right now, things are so great and I couldn’t be happier. Not only has work been great but Kris and I have some amazing travel plans in our near future! We are headed to Cancun for a week of sun and sand at the end of August and in October we’ll be heading out to Coeur d’Alene, Idaho,for some much needed family time on the lake. Fun stuff! Since, you have caught me in a such a good space I am elated to share this next post with you. Remember, our futures are made of a bunch of todays!
Tomato season is swiftly coming to a close, but I continue to find myself stretching every last minute of it. By now, I should be sick of these little beauties and all their juicy insides although, frankly, I’m not. I hope you aren’t either. I have been making this “new” vinaigrette in our home and it is one that I desperately needed to share. Horseradish with fresh herbs and champagne vinegar is a winning combination of flavors and so good on just about anything.
- 1 lb heirloom tomatoes, thinly sliced in wedges
- 1/4 olive bread baguette, sliced in 1″ pieces (or any type baguette you like, I think the olive bread works nicely here)
- 2 cups organic mixed greens
- 1/2 cup Marcona almonds
- Feta cheese crumbles, for garnish
- 3 TBSP champagne vinegar (I use the Orange Muscat Champagne Vinegar from Trader Joe’s)
- 2 TBSP prepared horseradish
- 1 TBSP spicy brown mustard (dijon)
- 1 TBSP fresh dill, chopped
- 1 TBSP flat-leaf Italian parsley, chopped
- 1 TBSP fresh chives, chopped
- 1/3 cup extra-virgin olive oil
- sea salt and black pepper, to taste (about 3/4 tsp each)
- Place all herbs, horseradish, mustard, vinegar in the bowl of a food processor and pulse a few times to combine. Slowly add in the olive oil through the feed tube while processing to emulsify. Add the salt and pepper to taste and set the dressing aside.
- Preheat the oven to 325*. Slice the bread in 1″ slices, place on a small rimmed baking sheet, drizzle with a bit of olive oil and bake for 8-10 minutes, or until crisp, and set aside to cool.
- Salad Assembly
- Toss the sliced tomatoes in about 1/4 cup of the dressing in a medium bowl. Place a few of the mixed greens on the bottom of each plate and top with dressed tomatoes, almonds, olive croutons, feta cheese and drizzle some more of the dressing over each plate. Serve immediately and enjoy!!
- Tips and Tricks: Use a sharp serrated knife when cutting tomatoes! The serrated knife slices right through the skin and you will inadvertently avoid pressing firmly on them and ending up with a squishy tomato mess!