It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift. Literally panzanella means “bread salad”. In Italy, traditionally, it was a way to use stale or leftover bread. It’s almost always a summer affair, as the star of the show are the plump vine ripened tomatoes that get slathered in peppery, throat catching, emerald green olive oil.
- 1 sweet or sour baguette (torn in to pieces)
- 2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1″
- 1/2 cup pitted olives, your choice on variety
- 1/2 cup torn basil leaves
- 1/4 cup torn flat leaf parsley leaves
- 8 oz. mozzarella fresca (torn in to pieces)
- 1/4 cup freshly grated Pecorino
- 2 tablespoons freshest UP Extra Virgin Olive Oil on the planet
- 1/3 cup freshest UP Extra Virgin Olive Oil on the planet
- 3 tablespoons Oregano White Balsamic
- 1 teaspoon flat leaf parsley, finely chopped
- 2 garlic cloves super finely minced
- fresh ground pepper
- 1/2 teaspoon of sea salt
- Preheat the grill or your broiler.
- Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
- Arrange the bread on a nice platter or in a large bowl.
- Make the dressing by whisking all the ingredients together well in a large bowl.
- Add the cut tomatoes and gently toss with the dressing.
- Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
- Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes.
- Just before serving top with grated Pecorino and fresh ground pepper to taste.
- Serve immediately while the bread still has a bit of crunch.
Re-posted from the Veronica Foods blog