Tomato sandwich panzanella 🍅 I’m honestly ✨a little✨ shocked that I’ve never had panzanella until recently??? It’s 100% right up my alley. As soon as I saw it, I knew I had to make a “tomato sandwich” version. You know, the idyllic summer sandwich. Tomato, mayo, salt and pepper... (maybe get crazy and add some herbs or onion.) So here’s my version of this Tuscan classic salad. Sliced, salted heirloom & cherry tomatoes. Save that tomato water! We’re using it to make a sort of “tomato ranch” dressing. (That’s where the obligatory @dukes_mayonnaise comes into play. Southern tomato sandwich essential.) crispy crouton like bread cubes (use your fav’ crusty bread!) dressed with peppery arugula and lots of fresh garden herbs. The bread bits soak up that tomato dressing and every bite is just flavor packed & irresistible. Sound up to follow along, details below! 👇🏼 🍅: •slice up as many tomatoes as your heart desires •place in a strainer, over a bowl (to save the water!) •sprinkle with 1-2 tsp. @diamondcrystalsalt (half of using table salt, you can add more later if needed.) •set aside for 15-25 minutes. •when about 1/4 c. of tomato juice/water is in the bowl add 1/2-3/4 c mayo (desired thickness) •1 tsp. olive oil •1/2 tsp. each dried dill, dried chives, garlic powder, onion powder, paprika, & pepper •1 tsp Dijon mustard •whisk & adjust salt, pepper, or mayo to taste. Set in fridge til ready to use. 🍞: •preheat oven to 325° •cube up bread and place on baking sheet or (in cast iron pan) drizzle & toss with 1-2 tbs. olive oil •bake 20-25 minutes until lightly toasted, (not necessarily browned.) •allow pan to cool. Add greens, tomatoes, dressing, herbs and if desired grate on fresh parmesan.