Spicy Panzanella

So I realized as I opened this post, that I am planning to eat three salads today.  No, I'm not on some crazy diet.  It's just that hot.  This one is definitely my current favorite!  I would like to congratulate whoever came up with the idea to put bread in salad.  That's true brilliance.

Make it stat, while the tomatoes are still good enough to eat like apples.  The fancy salt is crucial.  A summer tomato with table salt is just a tomato with table salt.  A summer tomato with Maldon salt is what I figure God snacks on year round.

Spicy Panzanella

Dressing Ingredients
1/2 serrano chili - seeds left in, or removed if you aren't a spice person
2 garlic cloves
3 tbsp red wine vinegar
1 tbsp agave nectar
1/3 cup extra virgin olive oil

Blitz all these in a small food processor or blender!

Salad Ingredients

5 or 6 large assorted tomatoes.  Beefsteak & Roma were my favorites for this, but mixing in green and yellow ones looks pretty.
1/2 loaf of sorta stale french bread.  3 days old is just about perfect.
8 oz fresh mozzarella.  Buffalo is better, but I couldn't find it!
1/4 red onion
Handful of basil leaves
Maldon salt
Fresh cracked pepper

1.  Cut the tomatoes and bread into 1-2 inch chunks.  Slice the onion super thin.  Tear the mozzarella into smallish bites.
2.  Mix tomatoes, bread, mozzarella, and onion together.  Douse with the vinaigrette and get it all mixed up well, with your hands.
3.  Let sit in the fridge for about 15 minutes.
4.  Remove from the fridge, shred the basil leaves by hand and scatter over the salad, and douse the whole mess with a large pinch of Maldon salt.  Crack pepper over the top, not too much.
5.  Serve, with a bowl of extra Maldon salt on the side for anyone who likes a little more.

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