Another recipe to use up those wonderful ruby red, juicy tomatoes that are still in season!
Panzenella is a Tuscan salad that is made with tomatoes, onions, basil, day old toasted bread, and olive oil. The recipe below is from the cook book The Tuscan Table by Jane Newdick and Lyn Rutherford. This is a recipe my mom and I make at least once a summer and once we make it we always wonder why we don’t make it more often! This salad is full of color and flavor. This recipe does take some time, but is definitely worth making!!
(Also, I would like to point out that my mother made this recipe this past Sunday and wanted to share it with you all!)
- 2 sweet yellow peppers
- 1 sweet red pepper
- 3 garlic cloves, un-peeled
- 1 red onion, peeled and thinly sliced
- 6 ripe plum tomatoes, cut into wedges (or whatever tomatoes you have!)
- Handful of fresh basil leaves, roughly torn
- 2 TBSP fresh parsley, chopped
- 8 oz firm textured day-old country (or tuscan) bread, cut into thick slices
- 2 TBSP butter, melted
- salt and ground black pepper
- 5 TBSP extra virgin olive oil
- juice of 1/2 lemon
- 2 TBSP Balsamic vinegar
- 1 tsp dijon mustard
- handful of black olives (optional)
- Halve the peppers and remove the seeds.
- Place skin side up on broiler rack (or cookie sheet) with the whole garlic cloves and cook under broiler for 10-15 minutes until the skins are blistered and black all over. Turn garlic occasionally and push it to the edge of the broiler (or cookie sheet) if it looks like it might burn.
- Place peppers in a bowl and cover with saran wrap and allow peppers to cool. Set garlic aside.
- Once peppers are cooled, peel off and discard skin and cut flesh into thin strips and place into large salad bowl.
- Add onions, tomatoes, herbs, and olives (if using), into salad bowl and season to tastel with salt and pepper. Toss lightly to mix.
- Brush bread slices with melted butter and cut bread into large dice.
- Arrange bread in a single layer on the baking sheet and bake in a preheated 400 degree oven for 10-12 minutes, until deep golden brown. (Watch bread after 8 minutes as it tends to turn quickly.)
- Meanwhile make the dressing.
- Peel the garlic and mash the flesh in a small bowl. Whisk in the olive oil, lemon juice, vinegar, and mustard. Season with salt and pepper to taste.
- To serve- drizzle the dressing over the salad and toss well. Add the hot bread and toss again.
- Serve immediately.