Heirloom Tomato Panzanella
INGREDIENTS
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2 # ripe heirloom tomatoes of various colors, cored, then sliced into 1/2-inch cubes
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1/2 small red onion, finely diced, soaked in cool water for 15 minutes then drained
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1/4 cup chopped fresh basil leaves
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2 Tbl chopped fresh tarragon leaves
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2 tsp plus 1 tsp finely minced garlic, divided
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2 Tbl plus 2 Tbl red wine vinegar, divided
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1/4 cup extra-virgin olive oil
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1/2 stick butter
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6 cups cubed French bread (1/2-inch cubes)
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1/2 cup finely grated Parmesan cheese, plus 2 oz chunk Parmesan, sliced into ribbons with
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a vegetable peeler
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about 2 cups baby arugula, long stems trimmed
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kosher salt & freshly ground black pepper, to taste
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