Panzanella
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
This recipe is featured in The Science of New High Flavor Tomatoes
Panzanella is an Italian salad that combines summer’s freshest ingredients. The Northern Italian classic is a great way to use day old sourdough bread and overripe tomatoes. Make ahead for a cool dish on a hot day.
- Servings 4
Ingredients
- 3 tablespoons red wine vinegar
- 1½ tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 garlic clove, minced
- 400 grams (2 cups) chopped tomato
- 133 grams (1 cup) chopped seedless cucumber
- 90 grams (½ cup) chopped green bell pepper
- 4 tablespoons (¼ cup) chopped sweet onion
- 454 grams (4 cups) cubed sourdough bread, toasted
- 15 grams (½ cup) chopped fresh parsley
- 4 tablespoons (¼ cup) fresh basil leaves, cut into wide ribbons
- 80 grams (½ cup) crumbled ricotta salata or feta cheese
Preparation
1. In a large bowl, combine the vinegar, olive oil, salt, pepper, and garlic. Whisk to blend.
2. Add tomato, cucumber, bell pepper, and onion. Toss to mix. Allow to marinate at room temperature for 30 minutes to 2 hours.
3. Add bread, parsley, and basil; toss gently. Sprinkle with cheese, and serve immediately.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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