This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that 4th of July pot luck... now you have something to bring.
As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!
Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!
panzanella by ann west
4-5 fresh ripe tomatoes - cut into chunks
2-3 thin slices of red onion
1 tbls capers
2-3 cloves fresh garlic - crushed and rough chopped
a handful of fresh basil chopped
olive oil (1/2 - 3/4 cup)
red wine vinegar (1/4 cup or more)
croutons (homemade or store bought) - large rough cut
red pepper flakes (optional)
(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)
mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!