Wednesday, March 9, 2011

Recipe: Tuscan Panzanella Salad

Photo by Janelle Rigler
The Tuscan Panzanella Salad is featured in the Capital Cooking Cookbook.  Get your copy today!!

As seen on the “Picnic Pleasers” episode by Chef Domenico Cornacchia of Assaggi
2 pounds ripe tomatoes
1 European cucumber
1 celery heart
½ red onion
1 cup day old country bread, diced
1 cup fresh basil
2 balls buffalo mozzarella
1 tablespoon spoon white wine vinegar
3 tablespoons extra virgin olive oil

Combine the diced day-old country bread with some of the vinegar and set aside for ten minutes to marinate.  Dice all the ingredients and using a mixing bowl add the rest of the vinegar, along with the hand chopped basil, sea salt and olive oil.  Mix all together until well incorporated and serve at room temperature.

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