PANZANELLA BREAD SALAD 2
As seen in our October 2011 dinner show served with black pepper scallops and Saba grape & olive salsa.
- 6 cups bread cubes, crust removed
- 1/4 pound unsalted butter, melted
- 3 cloves garlic, paste
- 2 tablespoons parsley, minced
- 1/4 cup Parmesan cheese
Toss cubes of bread in a large mixing bowl with remaining ingredients. Place onto a cooke sheet and bake 350˚F for 10 minutes; rotate pan and continue to bake for approximately 15 minutes longer or bread is browned and toasted but still tender in the middle.
To make the tomato-bread salad:
1 pound heirloom (preferred) tomatoes (*), peeled and seeded
- 1/4 cup red onion, minced
- 1 tablespoon garlic, minced
- 1/2 cup EVOO
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar
- 2 tablespoons basil, chopped
- 1 tablespoon tarragon, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper, fresh ground
- 5 cups croutons
- 2 cups arugula
- dash of salt
- 3 ounce wedge of Parmesan cheese
- Few basil leaves, chiffonade (ribbon cut)
Combine tomatoes, onion, garlic, oil, juice, vinegar, herbs and spices in a large bowl. Toss in prepared croutons to lightly coat. Grate in Parmesan, saving some for garnish. Meanwhile toss arugula in small amount of EVOO and season with pinch of salt. Place greens on plate. Top with tomato-bread salad. Finish with more Parmesan and basil ribbons, if desired.
(*)If you desire to have this salad when tomatoes are not in season, we have made it using tomatoes we roasted and froze when they were in season. A tomato canned in season is also a good substitute here. So this salad can be enjoyed all year with “good” tomatoes!