Panzanella
Dive into the heart of Tuscan culinary traditions with the tantalizing Panzanella salad – a masterpiece that gracefully marries simple ingredients to create a symphony of flavors and textures.
Ingredients
- 1lb Tomatoes, mixed sizes, and colors, cut into chunks
- 2 cups bread, cut into 1-inch pieces
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- Honey, to taste
- 3 oz leek, white part only
- Microgreen basil, to garnish, or Italian Signature Blend
- Salt and pepper to taste
Directions
For the Tomatoes:
STEP 1
Add tomatoes to a colander over a large bowl and add salt. Mix to combine and let tomatoes set for about 15 minutes, tossing them occasionally.
For the Bread:
STEP 1
Toss with 1 tablespoon of olive oil, salt and pepper and spread on a parchment-lined baking sheet. Toast the bread in 350 degree oven for about 15-20 minutes, shaking the pan to stir about halfway through.
For the Dressing:
STEP 1
In a small bowl, add the juice from the tomatoes, 2 tablespoons of olive oil, minced garlic, Dijon mustard, red wine vinegar, honey and a few leaves of micro basil. Whisk well.
To Assemble:
STEP 1
In a large bowl, add the salted tomatoes, leeks and toasted bread. Pour the dressing on top and toss to combine. Garnish with Micro Basil
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