Wednesday, August 31, 2011

Panzanella salad

This salad has become my new summer staple, especially now that we're fully into tomato season.
It's so easy and quick and uses up things in my kitchen that I've perhaps been ignoring for too long.
Stale bread, overripe tomatoes, olive oil, vinegar, salt and basil are all you need for this satisfying summer snack.

My friend Renee (aka Feisty Chef) made this in a cooking class a few weeks ago. I was so excited to taste her take on panzanella which, like most of her cooking is just simple enough to let the food speak for itself.

This "recipe" comes from my brief scribbled down notes from Renee's class. All measurements are quite approximate.

loaf of bread, day or two old
a few overripe tomatoes
1/8-1/4 cup or so of olive oil
about 2 tablespoons white wine vinegar
bunch of fresh basil
hefty dose of flaky sea salt
handful or two of halved cherry tomatoes

Tear up bread into bite size pieces into a large bowl. Use your hand to crush each tomato over the bowl letting the tomato juices soak into the bread. Set crushed tomatoes aside. Add olive oil, vinegar and salt and toss well to combine. Taste bread and add more of the last ingredients if necessary. Thinly slice basil and add to bowl with cherry tomatoes. Serve immediately.

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