Panzanella
Italian Tomato and Bread Salad. A great recipe for those
hot summer days when you have perfect tomatoes! Panzanella is also a great way
to use day-old bread. This is the basic recipe - use your imagination and toss
in additional ingredients. I often add fresh buffalo milk mozzarella cheese, but
simple is best. Onion and cucumbers are also popular additions. Use a good
quality French bread or a substantial loaf, such as ciabatta for this salad -
crusts and all. You will need roughly equal amounts of bread and tomatoes. In a
pinch, simply use your favorite bottled Italian dressing - but don't even think
about using dried basil in this salad.
SALAD:
Bread, cut into large cubes, about two cups
2 large, ripe and firm, tomatoes (such as beefsteak, or 4 roma tomatoes)
Handful fresh basil leaves, torn or roughly chopped
DRESSING:
1 clove garlic, minced (or more if you are crazy for garlic)
¼ cup good quality olive oil
2 teaspoons white wine vinegar
½ teaspoon kosher salt
black pepper to taste
Place the bread cubes, chopped tomatoes and fresh basil in a salad bowl. Combine
dressing ingredients and toss. Let salad rest about ten minutes before serving,
so the bread can absorb the delicious dressing.
Serves 4 as a salad or appetizer course; two as a main or luncheon course.
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