Since it’s officially tomato season I thought it only made sense to share a delicious recipe using the all the fresh tomatoes you can get your hands on.
Panzanella is a classic Tuscan chopped salad. Traditionally, you’ll find it with dry stale bread that’s been re-hydrated with olive oil + fresh tomato juices.
Then you add some personal touches and make it a slam dunk!
Homemade croutons are the money-maker. I mean, the tomatoes are the star of the show don’t get me wrong. But the croutons, they are a very close runner-up.
Once you make these croutons, you’ll be so damn spoiled, you won’t want store-bought any mo! The trick – melted butter + olive oil! It’s a must for perfectly crunchy, golden brown deliciousness.
Somehow I forget about panzanella till summer rolls around. Then it’s on repeat over + over again. Gotta use up all those tomatoes. Basically a summer staple.
Here’s what you’ll need:
- 6 tomatoes, chopped (or a pint of mixed cherry tomatoes)
- 1 cucumber, peeled + seeded + sliced
- 1/2 red onion, thinly sliced
- fresh basil, sliced
- 1/2 cup parmesan, freshly shaved
- 1/4 cup + 3 tablespoons olive oil (I recommend Seka Hills, as always)
- 1 tablespoon balsamic vinegar
- salt + pepper
- 1 loaf french bread, cubed
- 3 tablespoons butter, melted
Here’s what you’ll do:
Preheat oven to 350 degrees. Line a baking sheet with foil or silpat.
In a large bowl, toss cubed french bread + 3 tablespoons olive oil + melted butter + salt + pepper.
Bake for 20 minutes until golden brown. Set aside.
In a mason jar add 1/4 cup olive oil + balsamic vinegar + salt + pepper. Shake well.
In a serving bowl add chopped tomatoes + cucumber + onion + basil + croutons. Drizzle dressing over the top.
Cover and allow to set at room temp for about an hour.
When ready to serve, give the salad a quick toss and add parmesan + additional salt + pepper.
If you make this one, let me know!!! Kinda makes my day 🙂