Classic Panzanella Salad
This salad is only to made in the summer, when the tomatoes are real, preferably from the farmers market. Not genetically modified, uniform, seedless, small hard tasteless tennis balls.
This salad originating in Tuscany is a classic example of "Cucina Povera" aka cuisine of the poor. It takes a few simple yet delicious ingredients and revives old stale bread, highlighting the integrity of each ingredient. Juicy plump tomatoes give stale bread a second life and saves it from the bin. If you have fresh bread, you can lightly toast it with olive oil and salt.
- 5 small/medium mixed heirloom tomatoes
- 1/2 small onion/ shallot
- 1/2 cup apple cider vinegar
- Two slices stale bread
- 8 leaves basil
- Drizzle of olive oil
- Salt and pepper to taste
- Roughly slice tomatoes into different sizes.
- Tear the stale bread, or add your homemade 'croutons'
- Add your chiffonade basil
- finely slice onions, let macerate in a bowl of vinegar for a few minutes, then add the salt and olive oil
- Using your hands, add everything in a bowl, and mix up, lightly squeezing the tomatoes to release their juices and coat the bread.
- sprinkle with salt. Enjoy!