Aug 14 2012
Panzanella
A quick post, for a quick, classically Italian tomato and bread salad. The inspiration came from an America’s Test Kitchen show on PBS that I caught while on vacation in Cape Cod one slow morning. I just had to make it. It captures summer perfectly, in my view.
Panzanella
Keep in mind that this salad will only be as good as the ingredients you use!
4 or 5 perfectly ripe tomatoes
a few basil leaves, thinly sliced
2 cloves garlic, finely chopped
1 large shallot, finely sliced
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil (get the best one you can afford)
2 cups fresh bread cubes tossed with 2 Tbsp olive oil (to make croutons)
salt and pepper
Bake the bread cubes in a F300 oven until golden brown (about 35 min or so) and set aside.
Making your own croutons for this salad is essential.
While the croutons are on their way, peel, core, seed and cut the tomatoes in 1″ pieces. Place in a fine mesh colander over a salad bowl, toss with 1/2 tsp salt and let the tomato juices drain in the bowl for at least 30 min.
The tomato juices will be blended with the dressing for enhanced tomato flavor.
Whisk the vinegar and oil in with the tomato juice and add pepper, garlic and shallot. Mix well.
The garlic and shallots are a perfect pairing with tomatoes and red wine vinegar.
Add tomatoes and basil.
It was really hard not to eat it just like this.
10 minutes before serving, add croutons. Toss well.
Buon appetito!
