Panzanella

 

Panzenella

Summer Tomato Panzanella
Serves 2
This is one of my favorite ways to use the tomatoes and basil from my garden.
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Salad
  1. 2-3 ripe roma tomatoes, chopped OR 1 cup cherry tomatoes, halved
  2. 1/3 cup chopped cucumber
  3. 1/4 small red onion, thinly sliced
  4. 10-20 basil leaves, torn
  5. 2 cups red leaf, green leaf, or romaine lettuce, torn
  6. 1 cup good crusty bread, cubed and toasted in oven until just slightly brown
  7. salt and pepper to taste
  8. Optional addition -
  9. 1/4 cup fresh mozzerella, (cieligine or perline work well)
Dressing
  1. 3-4 TBSP red wine vinegar
  2. 2 TBSP good quality olive oil
  3. 1 small clove garlic, pressed or finely minced
  4. 1/2 TSP Dijon mustard
  5. Salt and Pepper
Instructions
  1. Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
  2. Place all dressing ingredients in a jar and shake to combine and emulsify.
  3. Add bread and dressing. Toss and serve.
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