Panzanella Salad

4-5 slices of stale ciabatta bread, cubed and baked

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1 ½ pounds of gourmet cherub tomatoes, halved

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1 large shallot, finely diced

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4 balls fresh mozzarella, cubed

8-10 leaves fresh basil, torn into larger pieces

12 pitted Kalamata olives, diced small

Simple vinaigrette

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For ciabatta bread, slice into ¾ inch thick slices. Stale bread works best. It absorbs the olive oil better. Who doesn’t have some stale bread? Generously brush each side of the sliced ciabatta with EVOO. Cubed the bread into bite-sized pieces. Place on a cookie sheet and bake in a preheated 375 degree oven for about 20 minutes or until golden in color. Remove and cool. The rest is an assembly of ingredients. None of the remaining components are critical measures really. I call them subjective measures. I like lots of basil. Some may like more olives. Your food passion makes the call. There should be some balance of flavor! Combine ingredients and dress with a simple vinaigrette prior to serving. The “croutons” have a nice light crunch. This is a great summer salad. Wonderful tomato choices now too. Heirlooms, homegrowns, cherubs, all good. Mix it up for color and variety. Enjoy this bite of summer goodness.

 

3 comments

  1. This is a great summer salad particularly when your garden is overflowing with tomatoes! I have to say the secret is the flavors of the dressing and natural juices from all the produce that soaks into the toasted croutons and the shallots are perfect because they add the onion component with crunch. Red onion would over power, I think.

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