I made this yesterday.
I sometimes see this type of salad called Panzanella. Most recipes I have seen for panzanella call for ‘stale bread’. That sounds kind of gross to me, and soggy.
So, being the renegade that I am I think to myself, how can I make this without being soggy?
I used fresh bread toasted it, you could grill it too and I used fresh, not stale bread.
The toasted bread holds up in the salad and toasting adds a nice flavor as well as better texture.
First I cut up what ever tomatoes I have and I add some onions and this time I added some cucumbers. I wish I would have thought to add some peppers too.
I toast whatever bread I had, it was a loaf of whole grain sourdough, and I tore it up.
I added the bread to the tomato mix and made a simple vinaigrette with 1/2 red wine vinegar and 1/2 olive oil, some salt and pepper and a couple garlic cloves crushed. I added the vinaigrette to just moisten everything.
I tossed in some basil.
And some fresh mozzarella and pepper.
Tomatoes are finally here. This is a great way to enjoy them.
Have a great week.