Heirloom Tomato Goodness

By WEEK Creative Services

August 22, 2011 Updated Aug 22, 2011 at 12:52 PM CDT


Biaggi’s Heirloom Panzanella Salad

1 cup heirloom tomatoes, diced

8-10 Kalamata olives, pitted

6-8 slices Genoa salami

½ cup crusty bread, cubed or torn into bite size pieces

¼ cup red onion, julienned

2 Tbl fresh basil, julienned

¼ cup balsamic dressing

2 Tbl Parmesan cheese

Arrange the slices of Genoa salami around the edges of a plate, leaving the center open. Place tomatoes, olives, bread, red onion and basil in a large bowl and toss together. Carefully mound the mixture in the center of the plate with salami. Drizzle balsamic dressing over the panzanella and garnish with cracked black pepper.

Biaggi’s Warm Heirloom Tomato Pasta Salad

6-8 slices Genoa salami, cut slices into strips

1 cup heirloom tomatoes, diced

8-10 Kalamata olives, pitted

¼ cup red onion, julienned

2 cups spaghetti, cooked and drained

¼ cup balsamic dressing

2 Tbl fresh basil, julienned

2 Tbl Parmesan cheese

In a large sauté pan heat the salami for approximately 1 minute. Add the tomatoes, olives and red onion to the pan, continue to heat while tossing ingredients together. Add spaghetti and balsamic dressing to the pan and toss all ingredients together, keep over heat until everything is nicely warmed but not long enough for the tomatoes to begin to break down. Transfer pasta to a large platter, garnish with fresh basil and Parmesan cheese. Season with salt & pepper if desired.