Filed Under: italian, italian recipe, panzanella, Salad, salad recipe

Panzanella

Try a time-honoured Tuscan recipe this summer, with a salad of bread, tomato, cucumber, onion, and olive oil!

May 11th, 2017

Chef Christian Pritchard

This recipe features Aurora Importing and Distributing products and was originally created by Chef Christian Pritchard in celebration of Italian Heritage Month in June.

Try a time-honoured Tuscan recipe this summer, with a salad of bread, tomato, cucumber, onion, and olive oil!
Servings
4-6
Prep Time
35 minutes
Cook Time
15 minutes
Ingredients
  • 2 lb (900 g) fresh heirloom tomatoes, cut in quarters
  • 2 tsp (10mL / 10 g) Aurora sea salt
  • 3/4 lb (340 g) day old rustic bread, cubed
  • 1 small red onion, thinly sliced
  • 1 small cucumber, sliced
  • 2 small garlic cloves, minced
  • 1 tsp (5mL) Dijon mustard
  • 1/2 cup (120mL) Aurora olive oil
  • 1/4 (60mL) of Aurora red wine vinegar
  • 1/2 cup (120mL / 170g) fresh basil, chopped
  • Fresh ground pepper, to taste
Directions
  1. Preheat oven to 400°F (200°C). Season tomatoes with salt and place in a colander set over a bowl for 15 minutes. Reserve tomato juice in a bowl for later.

  2. Toast the cubed bread in oven for 15 minutes at 400°F. Let bread cool.

  3. In the bowl with the reserved tomato juice, add red onion, cucumber, garlic and Dijon mustard.

  4. Stirring constantly, add olive oil, red wine vinegar and pepper until combined.

  5. Add toasted bread and tomatoes, stir and let rest for 20 minutes. Add basil and serve.

Panzanella
Aurora Importing and Distributing

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