Tomato and Bread Salad

This is an Italian recipe called Panzanella, that utilizes left over bread. Brilliant! And with in-season, flavorful tomatoes available, the time is right for this one.

The baguette must be at least 2 or 3 days old and stale.
Please use tomatoes that are perfectly ripe; heirloom or regular it doesn’t matter, as long as they are at their best. Yay for summer!
It's important for flavor, that you use extra virgin olive oil; use the best you can. That doesn’t mean the most expensive, it means use the one whose taste you like best.
This would be a good time to try a special salt, they really do have different tastes. And we hope you are using freshly ground pepper!

Bread and Tomato Salad

Baguette (1) 5 5/8 oz, 160g
Tomatoes 1lb 6.5oz, 640g
Extra virgin olive oil 1TB, 15g
Salt and pepper to taste
Garlic clove (1)

4 servings
1 serving =203g

Cut garlic clove in half, rub the inside of the bowl with the cut side.. This will flavor the ingredients without overpowering them.

Cut or rip the bread into 1 to 1 1/2” cubes, place in a large bowl.

Cut the tomatoes about the same size as the bread and place on top of the bread.

Add salt and pepper and extra virgin olive oil. Mix it around with your hands then let this sit at least 1/2 an hour or longer.

This is a very basic recipe for Panzanella. We really enjoy it this way, but add extra ingredients if you like: capers, basil, black olive pesto, a sprinkle of red wine vinegar. Go for it!

Comments

[Laura]

This is so summer!

We're new to Encinitas - moved here from Seattle in July. What is the best source for bread like baguettes?

[m.o.m]

Here in Encinitas there is a great family owned Italian deli/market called Rosana's. They have a great soft baguette. It's in new Enc off El Camimo Real.
Cardiff Seaside Market sells Bread et Cie brand breads, which are made in Hillcrest. They are also very good.
Welcome to Encinitas! Have you come by our shop yet? If you do please say hello.
- Bethany + Tere