Saturday, June 28, 2008

Panzanella Salad

This simple salad with a Italian origin only has a few ingredients, but relays on using only the best quality tomatoes and Basil that are in season. The next component of the salad is using good local artisan bread and extra virgin olive oil. A good well stocked farmers market should have everything you need. Classically this bread uses day old stale bread, but why would you use old bread in a fresh salad?

fresh ripe tomatoes, rough cut (heirloom if possible)
Rustic artisan bread, cut into cubes
Sweet basil, rough chopped
Garlic clove, chopped
Sweet red onion, sliced thin
Extra virgin olive oil
Good quality vinegar (I am using Spanish sherry vinegar)
Sea salt/fresh cracked pepper

Mix all ingredients and let sit for awhile to let the flavors blend. Serve at room temperture.

Options can include: olives, parmeasan cheese, greens, white anchovies, grilled tuna, etc.

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