Photo Courtesy of LINC Foods
Panzanella salad is a delicious and summery way to use up a loaf of bread. The toasted bread soaks up the flavors from the ripe tomatoes and tangy dressing. Sit on the back deck and enjoy a bowl of this fresh, Italian dish.
Ingredients:
1 pint cherry tomatoes or 1 pound slicing tomatoes from Elithorp Farm, cut into bite-sized pieces // 1 tsp salt // ½ loaf of bread from The Grain Shed or Back Pocket Bakery, cut into 1-inch cubes // 2 Tbs + ½ cup olive oil, divided // 1 shallot, minced // 2 cloves garlic from Royal Produce, minced // ½ tsp stone ground mustard // 2 Tbs red wine vinegar // Freshly ground black pepper // 1 medium cucumber from Full Bushel Farm, sliced into thin rounds // ½ cup basil and/or parsley leaves from The Corner Farm.
Directions:
- Place the chopped tomatoes into a colander and set over a small bowl. Sprinkle with salt and toss to coat. Let sit for 15 minutes while the tomato juice gathers in the bowl below.
- Meanwhile, preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet and toss with 2 Tbs olive oil. Bake for 15 minutes until lightly toasted.
- Set aside the tomatoes. Whisk together the shallot, garlic, mustard, red wine vinegar and tomato juice. Then whisk in the remaining 1⁄2 cup of olive oil. Season with black pepper.
- In a large bowl, toss together the bread, tomatoes, dressing, cucumbers, and basil/parsley. Let sit for 30 minutes so the bread can soak in the juices. Toss again before serving. Enjoy!
(Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ lincfoods.com.)
