Seasons first Panzanella


 A shopping trip to Gathering Together Farm this week yielded all locally grown organic produce for this salad as well as a loaf of their stellar Sour-Dough bread.  The fragrance of this basil is intoxicating.

Its shaping up to be a good year for tomatoes!


Based on Tuscan Bread Salad recipe from The Culinary Institute of America

Ingredients:

3-1/2 fl oz     extra-virgin olive oil

2     TBL        red wine vinegar

2     ea            garlic clove, minced

1/2    tsp        kosher salt, to taste

1/4     tsp        black pepper, freshly ground

8        oz        Italian bread, day-old, 1/2 inch dice

5    ea            plum tomatos, seeded, 1/2 inch dice

2    ea            cucumbers, peeled, 1/2 inch dice

2    ea            red onion, thinly sliced

4    oz            Parmesan cheese, shaved, ad needed

1    bunch     Basil, chiffonade       

1.  Whisk olive oil, vinegar and garlic in a small bowl.  Season to taste with salt and pepper.

2.  Mix together the bread, tomatoes, cucumbers, onions, and basil in a large bowl.  Pour the dressing over the bread mixture and toss the salad to coat.

3.  Serve on a chilled platter. garnished with parm and eoo. I prefer this salad served at room temperature, so the flavors really blend.  





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