Panzanella Restaurant Salad With Heirloom Tomatoes |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This recipe is from Panzanella Ristorante & Bar in Los Angeles. Ingredients:
6 heirloom tomatoes, unevenly cut, rustic style |
7 cherry tomatoes, quartered |
1 ounce red onion, cut in half and thinly sliced |
1 cucumber, peeled, sliced in half lengthwise, thinly sliced |
15 large basil leaves, julienne |
1 cup ciabatta, cubed |
10 tablespoons extra virgin olive oil |
4 tablespoons red wine vinegar |
4 tablespoons water |
to taste salt and pepper |
Directions:
1. Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside.
2. In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together.
3. Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together.
4. Taste and adjust seasonings accordingly.
5. Before serving, add toasted ciabatta bread and toss together. Drizzle with extra-virgin olive oil and garnish with a basil leaf.
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