[vc_row][vc_column width=”1/4″][vc_single_image image=”1693″ img_size=”full” css=”.vc_custom_1726421620572{margin-bottom: 5px !important;}”][vc_column_text css=””]April 19th, 2024[/vc_column_text][/vc_column][vc_column width=”3/4″][vc_column_text css=””]
Panzanella
Ingredients:
-
- Ripe tomatoes (Roma quartered or good large cherry tomatoes halved)
- Red onion
- Italian country bread (hard crust with soft center)
- The best olive oil you can afford
- Sea salt
- Good Red wine vinegar
- Fresh basil
- Optional… halved artichoke hearts, drained canned chickpeas (ceci) or quality mozzarella rounds.
Preparation:
-
- Prepare and salt the tomatoes (let them get their act together in a glass bowl)
- Slice the red onion very thin (it is strong!)
- Tear the bread into cubes or small pieces and place on parchment paper, then bake at 400 degrees on a cookie sheet until toasted and not too done. After that, sprinkle with olive oil before baking though.
- Combine the ingredients in the proportion you like in a festive bowl (there are no set amounts, so use your judgment) then drizzle with the olive oil and red wine vinegar (easy on the vinegar!)
- Let it sit for a little while to allow the oil to soak in. Use any (but not all) of the optional ingredients if you like, but keep it simple.
- Dress with torn fresh basil leaves and toss all together gently. Serve as a side or first course with any protein you come up with. (It shines with grilled fish or shrimp).
[/vc_column_text][/vc_column][/vc_row]
