Panzanella- sort of salad consisting of bread soaked in vinegar, with onion and tomatoes
(Can also be blended and foamed and topped with drops of Basil oil, olive oil)
This recipe is from Ina Garten:
Ingredients:
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
This recipe is from Claire Thomson Tomato
Differences include red wine vinegar instead of Champagne vinegar, no mustard, 2T less olive oil, and roasting the bell peppers, adding chillies, anchovies, olives, dropping cucumbers, waiting 30minutes but only adding dressing just before serving
Another recipe is from Martha Holmberg Simply Tomato:
Differences include skipping capers, adding corn, roasting pepper, using red wine vinegar, keeping cucumber, soaking optional red onion slices in ice water for 20 min and then blotting dry, mixing garlic with olive oil and butter, salt and pepper, and roasting the bread at 375 for 10 min slathered in that
Let vegetables sit in dressing, then add bread a few minutes before serving
Ingredients:
1 large red (bell) pepper, deseeded and cut lengthways into 4 broad slices
1 large yellow (bell) pepper, deseeded and cut lengthways into 4 broad slices
2 red chillies (not too hot; deseeded if you want less heat)
600g (1lb 5oz) tomatoes, roughly chopped into 2-3cm (¾-1¼in) pieces
1 small red onion, very thinly sliced
1 tablespoon capers
30g (1oz) best-quality black olives, pitted and roughly chopped
2-4 salted anchovies, finely chopped, to taste (optional)
200g (7oz) day-old good-quality bread (such as sourdough or ciabatta), roughly torn into 2-3cm (¾-1¼in) pieces
a good pinch of salt, plus more to season
Dressing:
1 small garlic clove, crushed
3 tablespoons red wine vinegar
6 tablespoons good olive oil
a small bunch of basil, leaves picked and torn
freshly ground black pepper
Directions:
Get the grill (broiler) hot. Grill the pepper slices, skin side up, and the whole chillies under a fierce heat, until the skins blister and blacken. Remove from the heat and put into a sealed container (this will help when you come to peel them). Set to one side to cool. Once cool, peel the skins - they should slip off - and discard them. Roughly chop the pepper flesh and finely chop the chillies, seeds and all.
Put the grilled peppers and chillies with the tomatoes, onion, capers, olives and anchovies in a large bowl, mixing well to combine.
Add the bread and salt and let the salad sit in the bowl at room temperature for about 30 minutes for the juices to run and the flavours to meld
In a small bowl, mix together the garlic, vinegar and oil, seasoning well with salt and plenty of freshly ground black pepper.
When you're ready to serve, add the dressing along with the torn basil leaves, mixing well to combine. Serve immediately.
