PANZANELLA SALAD
(serves 6)
This is really more of a "guide" than a recipe, but if it isn't written down you might not think to do it. Feel free to add or subtract ingredients according to personal preference, and use as much or as little as you like - all except the tomatoes and bread, that is, which are essential to Panzanella! I can't think of better way to enjoy the best of ripe summer tomatoes!
(If you really want a nice presentation use one of the pewter and white serving dishes from Match or Arte Italica, or a piece from our new collection from Soule Studio in Chalk, Peat or Tomato! Bon Apetito!)
3 large ripe tomatoes (about 1/2 lb each)
3 or 4 thick slices of day old rustic Italian bread (preferably Acme)
Pitted Kalamata olives, sliced in half lengthwise
English cucumber, quartered lengthwise, seeded and then sliced into chunks
Fresh Mozzarella, cut into 1" cubes
Thinly sliced sweet red onion
Fresh Basil, torn into small pieces
Capers, drained
Baby Spinach and/or fresh Arugula
- Peel and seed the tomatoes if you like (I usually don't bother) and cut into large chunks.
- Brush the bread slices with olive oil and place on the grill until slightly charred on both sides, then rub with garlic. Set aside until you are ready to toss the salad, then tear or cut into large chunks
- About an hour before serving, put all of the ingredients except the bread and greens into a large salad bowl and toss with about two-thirds of the dressing
- Add the bread and greens and toss, adding a little more dressing if you need it. There should be enough to coat everything nicely, but remember the bread will start to soak it up (the best part!)
Dressing:
2/3 cup of your best extra virgin olive oil
1/4 cup good red wine vinegar
1 or 2 cloves garlic, minced and crushed with a little salt
freshly ground black pepper
Whisk until emulsified
