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
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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