Panzanella
Spending time in the Hamptons this summer, around all of the local farm stands and colorful fresh produce, motivated me to look out side the box for salad recipes. I first saw this recipe once used for a chicken dish but upon further searching, I found the salad version, which is suppose to really bring out all the flavors in the vegetables. I am off to the farmer’s market now to pick up the ingredients needed to make this yummy feast!
image Hamptons.com
image and recipe chow.com
Ingredients:
For the vinaigrette:
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 to 2 med. lemons)
6 anchovies finely chopped
3 medium garlic cloves finely chopped
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
3/4 cup extra virgin olive oil (the best you can find!!)
For the salad:
8 ozs of day old italian bread (about 1/2 loaf), torn into pieces
2 lbs ripe tomatoes, large, dice
1/2 cup thinly sliced Tropea (red torpedo) onions or a sweet onion such as Maui or Vadalia
1 pound English cucumbers halved lengthwise and cut into large dice
1 packed cup basil leaves torn into large pieces
Kosher salt
Freshly ground black pepper
For the lemon-garlic vinaigrette:
Place all of the ingredients, except for the oil in a medium non reactive bowl stir to combine and let sit for 15 minutes. Then, while whisking continuously, add the oil in a slow, steady stream, until it is fully incorporated.
For the salad:
Place the bread in a large bowl and add half of the vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.
Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette. Toss to coat well, then set aside at room temp for about 10 minutes.
Add the vegetables and the basil to the bread mix until evenly combined. Taste and season with salt and pepper. Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.
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