I just love panzanella, it's such a great way to use that stale (days old bread) of course making this in summer when you have the freshest and most beautiful seasonal tomatoes and produce is best but sometimes you just want this delicious salad in winter. Every year I clean out my refrigerator before the new year and re stock it starting fresh . This salad is ridiculously simple but very tasty and is the product of cleaning out the produce bin, the cheese drawer and using some leftover bread. The result was really delicious. —sdebrango
2-4 depending on portion size
tomatoes cut into bite size pieces, I used some gold tomatoes I had.
small to medium size zucchini julienne
lobe shallot finely minced
leaves fresh basil, chiffonade
small piece parmigiano cheese grated about 2 tbs grated
1 1/2-2 cups
stale bread cubed
or a good glug of olive oil
or a nice splash of red wine vinegar
salt and freshly milled pepper to taste
In This Recipe
To a mixing bowl add the tomatoes, bread, zucchini, shallot and basil. Toss to combine and let sit for at least an hour so that the bread soaks up the juices of the tomatoes and the flavors meld. Just before serving add the vinegar and oil, sprinkle on the grated cheese and adjust seasoning. Toss to combine.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.