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Panzanella!

July 27, 2010 by 10 Comments


Panzanella! Isn’t that a great word? And if you saw it actually being said by my pale, freckled, Irish girl self you would laugh your head off, because it really needs to be said with a fabulous Italian accent to get the true benefit. But no matter, it is wonderful and summery, and the perfect, perfect thing to make when tomatoes and basil are in full swing and the days are still too hot to even THINK of turning on the oven.Basically, it is a bread salad that involves tossing chunks of crusty bread with tomatoes, basil, red onion and just enough vinegar and olive oil to soak into the bread and soften it up just a little bit. This particular version calls for a generous scoop of fresh ricotta on the top, which then gets drizzled with a little more olive oil. Some fresh ground pepper, and you are good to go.

Now, we ate this all by its gorgeous self, but I can also imagine it as a scrumptious side dish alongside grilled sliced steak or chicken. Yum, right? In any language.
Panzanella!  Adapted from Everyday Food

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Panzanella!

Panzanella!

Ingredients

5 cups crusty bread, cut or torn into one each pieces
2 pounds ripe tomatoes, cut into one each pieces
1/2 small red onion, sliced thin
3 tablespoons red wine vinegar
2 tablespoons olive oil, plus more for drizzling
coarse salt and fresh ground pepper
1 cup basil leaves, torn
2 cups fresh ricotta

Directions

1. Preheat oven to 375. Spread bread on a baking sheet and toast until golden, about 20 minutes.
2. Combine tomatoes, onion, vinegar and oil in a large bowl. Season to taste with a little salt and pepper.
3. Add toasted bread and basil and toss to combine. Let sit for 20-30 minutes so bread can soak up the liquid.
4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.

 

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Comments

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  1. a Broad says:
    July 27, 2010 at 11:08 pm

    You know, I have seen this in magazines etc but never thought to try it.
    As usual, your photos make me want to try things all the time… so this goes on the list.
    I might not even wait for warm weather :)

    Reply
  2. Kacey says:
    July 27, 2010 at 11:39 pm

    Yum!

    Reply
  3. Lynne @ CookandBeMerry says:
    July 28, 2010 at 12:42 am

    This salad looks so fresh and summery. Perfect to accompany anything coming from the grill. Especially the inclusion of fresh basil, which is awesome now.

    Reply
  4. Kelly says:
    July 28, 2010 at 1:11 am

    Ooh, I like the idea of ricotta on top, I've never had it that way!

    Reply
  5. Jenna says:
    July 28, 2010 at 1:07 pm

    I saw this recipe in the Everday Food Magazine too and wanted to try it. Now I'm going to have to!

    Reply
  6. Weight Loss Tips says:
    July 28, 2010 at 1:53 pm

    I don't think I would even attempt to pronounce your salad name but I sure look forward to trying it out, looks great. Thanks

    Reply
  7. Vicki says:
    July 28, 2010 at 2:53 pm

    I love reading Panzella recipes but have never ever made one. This recipe might just change all that. Ricotta cheese sealed the deal!

    Reply
  8. Nutmeg Nanny says:
    July 28, 2010 at 5:10 pm

    I have never had Panzanella but I do not see why I wouldn't love it! :)

    Reply
  9. Carmie, the Single Nester says:
    July 28, 2010 at 8:26 pm

    Oh my gosh. I just made this and I love it. My bread gets a bit soggy though so you have to eat it right away.

    Reply
  10. Anonymous says:
    July 28, 2010 at 8:58 pm

    Mmm, that's a good looking bread salad right there!

    Reply

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