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Panzanella ... a Mediterranean staple direct from my Calabrian grandmother.![]()
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This is a salad, which is perfect for the upcoming warmer days, and is a perfect pairing for grilled meats such as chicken and beef. Grilled shrimp or fish are a great next course.![]()
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Here’s what you need…![]()
Ripe tomatoes (Roma quartered or good large cherry tomatoes halved)![]()
Red onion![]()
Italian country bread (hard crust with soft center)![]()
The best olive oil you can afford![]()
Sea salt![]()
Good Red wine vinegar![]()
Fresh basil![]()
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Optional… halved artichoke hearts, drained canned chickpeas (ceci) or quality mozzarella rounds.![]()
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Here’s what to do…![]()
Prepare and salt the tomatoes (let them get their act together in a glass bowl)![]()
Slice the red onion very thin (it is strong!)![]()
Tear the bread into cubes or small pieces and place on parchment paper, then bake at 400 degrees on a cookie sheet until toasted and not too done. After that, sprinkle with olive oil before baking though.![]()
Combine the ingredients in the proportion you like in a festive bowl (there are no set amounts, so use your judgment) then drizzle with the olive oil and red wine vinegar (easy on the vinegar!)![]()
Let it sit for a little while to allow the oil to soak in. Use any (but not all) of the optional ingredients if you like, but keep it simple.![]()
Dress with torn fresh basil leaves and toss all together gently. Serve as a side or first course with any protein you come up with. (It shines with grilled fish or shrimp).![]()
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Buon appetito!
Tune in tonight for AM790 WNIS Ask The Expert show with Clark Roofing and Siding, Inc. starting at 6pm. Listen on your radio, on our website, on your Alexa or Google Device.
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