Panzanella
Dive into the heart of Tuscan culinary traditions with the tantalizing Panzanella salad – a masterpiece that gracefully marries simple ingredients to create a symphony of flavors and textures.
Chef Andy Shelley
Rated 4.0 stars by 1 users
1# tomatoes, mixed sizes and colors, cut into chunks
2 cups bread, Cut into 1 inch pieces
4 tbsp olive oil
2 cloves garlic, minced
1 Tsp dijon mustard
2 tbsp red wine vinegar
honey, to taste
3 oz leek, white part only
microgreen basil, to garnish
salt and pepper to taste
Add tomatoes to a colander over a large bowl and add salt. Mix to combine and let tomatoes set for about 15 minutes, tossing them occasionally.
Toss with 1 tablespoon of olive oil, salt and pepper and spread on a parchment-lined baking sheet. Toast the bread in 350 degree oven for about 15-20 minutes, shaking the pan to stir about halfway through.
In a small bowl, add the juice from the tomatoes, 2 tablespoons of olive oil, minced garlic, Dijon mustard, red wine vinegar, honey and a few leaves of micro basil. Whisk well.
In a large bowl, add the salted tomatoes, leeks and toasted bread. Pour the dressing on top and toss to combine. Garnish with Micro Basil
Hi Carol! The leek is included in step 1 of the assembly. It is added in raw.
I am interested in making the Panzanella salad. The list of ingredients includes a leek, but there is no mention of it in the directions.
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