Panzanella

 

Panzenella

Summer Tomato Panzanella

This is one of my favorite ways to use the tomatoes and basil from my garden.
Servings: 2

Ingredients

Salad

  • 2-3 ripe roma tomatoes chopped OR 1 cup cherry tomatoes, halved
  • 1/3 cup chopped cucumber
  • 1/4 small red onion thinly sliced
  • 10-20 basil leaves torn
  • 2 cups red leaf green leaf, or romaine lettuce, torn
  • 1 cup good crusty bread cubed and toasted in oven until just slightly brown
  • salt and pepper to taste
  • Optional addition -
  • 1/4 cup fresh mozzerella (cieligine or perline work well)

Dressing

  • 3-4 TBSP red wine vinegar
  • 2 TBSP good quality olive oil
  • 1 small clove garlic pressed or finely minced
  • 1/2 TSP Dijon mustard
  • Salt and Pepper

Instructions

  • Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
  • Place all dressing ingredients in a jar and shake to combine and emulsify.
  • Add bread and dressing. Toss and serve.

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