A late summer panzanella featuring heirloom tomatoes, toasted sourdough, shallot, garlic, and fresh figs. Enhanced with crispy prosciutto and a balsamic reduction, this salad is a celebration of seasonal flavors.
1: Preheat the oven and toast local sourdough until golden.
2: In a bowl, combine diced heirloom tomatoes, sliced shallot, minced garlic, and halved figs.
3: Add torn basil and crispy prosciutto to the mixture.
4: Drizzle with good EVOO and balsamic reduction, season to taste.
5: Serve the salad at room temperature.
