Fass-tasstic Panzanella Salad
Posted by Alayne Gardner-Carimi on
Our secret for the best panzanella salad is to marinate fresh tomatoes with a bit of salt, vinegar, and olive oil until they release their delicious juices, making the most delicious dressing. We then add homemade rustic croutons and fresh herbs to complete the salad.
Ingredients
1-pound ripe tomatoes, approximately 3 medium tomatoes
2 cups toasted rustic bread chunks*
½ cup thinly shaved onion
1 Tbs vomFASS Agora Extra Virgin Olive Oil
2 tsp vomFASS Herb Vinegar
1 tsp sugar or honey
½ tsp fine sea salt
8 twists black pepper
1 cup Italian parsley leaves, from half a bunch of parsley
1 Tbs fresh dill (1 tsp dried dill)
1 Tbs chopped fresh tarragon, optional
Shaved or crumbled cheese like Pecorino, Gruyere, Parmigiano-Reggiano or feta, optional
Directions
Marinate tomatoes: Combine the tomatoes, onion, olive oil, vinegar, sugar, salt, and pepper in a large bowl. Gently toss, and then set aside for at least 30 minutes and up to 2 hours at room temperature.
Make salad: Toss in the croutons, parsley, dill, and tarragon. Allow to sit for 5 to 10 minutes.
Serve with shaved or crumbled cheese on top.
* Toss 2 cups of stale rustic bread chunks with 1 tablespoon of vomFASS Bear's Garlic or Garlic Extra Virgin Olive Oil and sprinkle with salt and pepper. Then, bake it in a 350°F (180°C) oven for 15 minutes or until it becomes crisp and firm, but not browned. After that, remove it from the oven and let it cool.
NOTE: Panzanella is best mixed with the croutons just before serving since the bread will continue to absorb the dressing and will eventually become soggy.