It sounds fancy, but Panzanella is the epitome of honest, straightforward comfort food with a nod towards thrift. The literal translation of panzanella is “bread salad”. Traditionally, it was a way to use stale or leftover bread in Italy. It’s almost always a summer affair, as the star-of-the-show are the plump vine-ripened tomatoes that get slathered in peppery, throat-catching, emerald green olive oil…
Ingredients
Salad:
1 sweet or sour baguette (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1″
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat-leaf parsley leaves
8 oz. mozzarella fresca (you guessed it… torn)
1/4 cup freshly grated Pecorino
2 Tbsp freshest UP Extra Virgin Olive Oil on the planet
Dressing:
1/3 cup freshest UP Extra Virgin Olive Oil on the planet
3 Tbsp Oregano White Balsamic Vinegar
1 tsp flat-leaf parsley, finely chopped
2 garlic cloves, super finely minced
fresh ground pepper
1/2 tsp of sea salt
Directions
Preheat the grill or your broiler.
Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Before serving, top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
Serves 6-8