Tomato and Herb Panzanella
Italian Tomato and Herb Panzanella
This recipe provides for four servings and will take about one hour to prepare
Ingredients:
Quarter of a cup of superior olive oil
Four cups of unsliced cubed white bread, quarter of an inch in size (preferably stale)
Three crushed garlic cloves
Sea salt to season
Black pepper, freshly ground
One small red chilli put through a mincer
Four black tomatoes, medium sized and chopped coarsely
One and a quarter cups of assorted grape and cherry tomatoes (assorted colors preferred)
Half a cup of red onion chopped finely
Two tablespoons of red wine vinegar
One tablespoon of fresh oregano that has been chopped coarsely
One quarter of a cup of each:
Coarsely chopped basil and parsley
One cup of watercress
Method:
Heat the olive oil in a large pan and sauté the cubed bread with the sea salt until golden in color. This should take about ten minutes.
The garlic and chilli should then be added to the pan and sautéed with the cubed bread so that it is well coated. Remove the pan from the heat after about two minutes ensuring that the bread has not become too brown.
Combine the tomatoes, onion vinegar and black pepper in a large bowl and add the cubed bread and lightly toss all the ingredients together so that the bread is coated with the mixture. The mixture should be put aside for about half an hour so that all the flavours fuse together.
Finally, toss together the oregano, basil, parsley and watercress to the bread mixture. Adjust the seasoning and finish by drizzling a little olive oil.
panzanella, Tomato and Herb Panzanella
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