Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA

Ingredients

• 2 lbs ripe heirloom tomatoes, seeded and medium diced
• 1/4 c. minced red onion
• 2 tsp. minced garlic
• 1/2 c. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh basil leaves
• 1 Tbsp. chopped fresh tarragon leaves
• 1 tsp. sea salt, preferably gray salt
• Several grinds black pepper
• Panzanella Croutons (see recipe below)
• 2 c. Poulsbo Micro Greens or Arugula
• Wedge of Parmesan, for shaving

Ingredients – Panzanella Croutons

• 1/4 c. unsalted butter
• 1 Tbsp. minced garlic
• 6 c. crustless day-old bread (cut into 1/2 inch cubes)
• Sea salt, preferably gray salt
• Freshly ground pepper
• 6 Tbsp. finely grated Parmesan

Directions

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the micro greens or arugula. Use a vegetable peeler to shave Parmesan over the salad. Serve immediately.

Directions – Panzanella Croutons

Preheat oven to 375 degrees and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.