Thursday, September 17, 2009

Recipe: Panzanella Salad

A reader sends in a number of recipes for tomatoes. Here's a particularly delicious one.

5 cups chopped seeded tomatoes
1/2 cup sliced scallions
1/2 cup chopped yellow bell pepper
1/2 cup chopped fresh flat leaf parsley
1/2 cup chopped fresh sweet basil
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 small French bread, cut into 3/4" cubes

In a large glass bowl, combine tomatoes, scallions, bell pepper, parsley, and basil. Season with salt and pepper, tossing to blend.

In a small bowl, whisk together lemon juice, olive oil, and garlic. Add dressing to salad, tossing to coat. Cover and chill 30 minutes.

Meanwhile, preheat oven to 350 degrees. Arrange bread cubes on a large baking sheet. Bake until toasted and dry, about 12 minutes. Cool slightly. Add bread to salad, tossing to combine.

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