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Writer's picturebrkt-ברקט

Panzanella

I have such fond memories of Italy. I am enamored of almost everything about it. Especially the food. Simple, fresh ingredients that magically become wonderful dishes.


However, it is not that simple. I have had quite a few, rather hilarious disasters. The method is key. I learned the hard way. So, if you want to enjoy olive oil but not over use it in your panzanella, here is a recipe that I developed that works for me.


BT's Panzanella


Ingredients:

6 large vine ripened tomatoes

1 medium bunch Italian basil

1 medium red or white onion

2 bell pepper (optional)

1/2 loaf old (2-3 days) bread or focaccia

3 tablespoons fruity olive oil

1-2 lemons - juiced

1/2 teaspoon kosher salt

1/4 teaspoon peperoncino

ground black pepper


Directions:

Core tomatoes and cut into quarters

Wash basil and separate leaves from stems

Chop red onion in eighths

Seed peppers (if using) and chop into large chunks

Combine olive oil, lemon juice, salt and peperoncino

Pour over vegetables and let rest in refrigerator for 1 hours

Slice bread into chunks

If bread is very hard and dry, moisten with a little water and let sit until bread is chewable

Combine bread into salad immediately before serving


Enjoy! !בתיאבון


Note: For a slightly different taste substitute dill and parsley for basil and add cucumbers to the mix









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