While New England shivers, So Flo denizens eat homegrown tomatoes

While his ol' friends and family members shiver and hunker down in frigid Maine, ABS goes out to his backyard and picks a fresh supply of Purple Cherokee * Tomatoes and makes a meal perfected by the peasants of Italy,  Panzanella.

ABS was lazy yesterday so he used store croutons; 

For homemade croutons:

4 cups cubed Heirloom/ Rustic bread (cut into about ½ inch cubes), crust removed.

1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the salad:

5 cups Heirloom Tomatoes, roughly chopped
3 tablespoons balsamic or red wine vinegar
¼ cup extra virgin olive oil
1 small shallot, peeled and finely diced (or ¼ cup fine diced red onion)

1 Cuke, peeled, seeded, sliced into half-moons
1 garlic clove, peeled and minced
Salt and pepper to taste
1 cup loosely packed fresh basil leaves (from 4 to 5 sprigs) added at end

(For the alliums, garlic and onion, cover with vinegar - macerate - and let sit for 5-10 minutes to soften the edges of their sharp taste)

Heat the oven to 400F. (One can NOT pre-heat an oven).

Place the bread cubes on a large, parchment lined baking sheet. Drizzle bread cubes with the 1 1/2 tablespoons of olive oil. Season with salt and pepper to taste. Lightly toss bread cubes to coat in the oil and seasoning. 

Place coated bread cubes in the oven and bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside.

In a large bowl, combine the cut tomatoes, balsamic or red wine vinegar, olive oil, cuke, diced shallots, garlic, salt and pepper to taste. Stir to combine. Allow this mixture to sit for at least 10 minutes. The longer it sits, the juicier the tomatoes will be.

Toss the croutons with the dressed tomatoes in the large bowl. Allow this mixture to sit for about 15 minutes, stirring it up here and there to distribute the dressing. 

* No, Elizabeth Warren did not cultivate these