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Sat Aug 29, 2020, 10:22 PM

I love panzanella.

I made it for dinner tonight, using tomatoes from our garden and heirlooms from the farmers market. The ripe tomatoes get cut up in bite-sized pieces and placed in a colander over a salad bowl. They're sprinkled with kosher salt and pressed down with a large spoon so the juices drip down into the bowl. Every now and then I added a bit of salt, stirred them, and pressed them again.

I picked basil outside and rolled the leaves together and cut them into thin strips. Can't remember the fancy word for that. Minced up a small clove of garlic, and added the garlic and basil to the bowl of tomato juices, along with olive oil and white wine vinegar.

Meanwhile my daughter ripped sourdough bread into bite-sized pieces and drizzled them with olive oil. We toasted them for 10 minutes at 350 degrees.

Once the bread pieces are cool, they get mixed with the tomato juices and tomato pieces. The bread soaks up the juices and turns pink, and it's all heavenly.

We had the panzanella with a little provolone cheese on the side, and oven-roasted corn from the farmers market, topped with Trader Joe's chili-lime seasoning.

This is my absolute favorite summer dinner.

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Arrow 10 replies Author Time Post
Reply I love panzanella. (Original post)
Wicked Blue Aug 2020 OP
soothsayer Aug 2020 #1
Wicked Blue Aug 2020 #4
soothsayer Aug 2020 #10
magicarpet Aug 2020 #2
Wicked Blue Aug 2020 #5
LineLineLineNew Reply .
magicarpet Aug 2020 #6
Karadeniz Aug 2020 #3
Cracklin Charlie Aug 2020 #7
smirkymonkey Aug 2020 #8
Callalily Aug 2020 #9

Response to Wicked Blue (Original post)

Sat Aug 29, 2020, 10:28 PM

1. Chiffonade! (Fancy word)

This sounds delish. Gotta try it.

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Response to soothsayer (Reply #1)

Sat Aug 29, 2020, 10:42 PM

4. That's it!

Thank you.

Sorry I didn't give measurements for the ingredients. I just estimate, and add more if needed. Some people leave out the garlic.

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Response to Wicked Blue (Reply #4)

Sun Aug 30, 2020, 02:29 PM

10. More garlic! Ha

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Response to Wicked Blue (Original post)

Sat Aug 29, 2020, 10:40 PM

2. It would be thoughtful of you to invite us all over, that sounds just delicious.

Does you dinner table have ample room for 4,738 people, we could bring the wine.

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Response to magicarpet (Reply #2)

Sat Aug 29, 2020, 10:45 PM

5. I wish I could! First I would need about 10,000 very ripe tomatoes

but where would I find a salad bowl large enough?

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Response to Wicked Blue (Reply #5)

Sat Aug 29, 2020, 10:50 PM

6. .

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Response to Wicked Blue (Original post)

Sat Aug 29, 2020, 10:41 PM

3. Sounds fabulous! Thanks for the instructions!

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Response to Wicked Blue (Original post)

Sun Aug 30, 2020, 12:09 AM

7. Me, too.

Itís just the right time of year.

Sometimes I make a variation where I add cannellini beans and bacon, along with roasted red pepper and tomatoes. We call it bean and bacon panzanella.

I usually make some spaghetti with olive oil and garlic for a side. Yum.

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Response to Wicked Blue (Original post)

Sun Aug 30, 2020, 06:22 AM

8. Sounds delicious!

 

I kind of like it without the bread in the salad, but on the side. I'm not a huge fan of soggy bread, but I love good tomatoes w/ EVOO and basil. It's just perfect!

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Response to Wicked Blue (Original post)

Sun Aug 30, 2020, 06:59 AM

9. I too have been making panzanella

Delicious salad, especially with homegrown tomatoes! YUM!

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