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| 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.
