Panzanella is a great way to eat tomatoes and use up the end of that sourdough loaf that you can’t get anyone to eat! The salad in the picture is made with grape tomatoes and cucumbers – a mix of the grape and slicing tomatoes in this week’s box will work fine, and omit the cukes if you’re out.
Makes 4-6 servings
Takes 30 minutes or less
about 4 ounces crusty bread – 4 large slices or so
1 clove garlic, minced or pressed
2 tablespoons olive oil
2 1/2 pounds of tomatoes, any variety
2 tsp. Dijon or other prepared mustard
a good pinch of sugar
another one of coarse salt
freshly ground black pepper
2 tablespoons red wine vinegar
a good pinch of sugar
another one of coarse salt
freshly ground black pepper
1/4 cup olive oil
1/4 of a large red or sweet white onion, peeled and thinly sliced
2 tablespoons capers, drained (optional)
a couple of good handfuls of herbs (basil or parsley), chopped or torn as appropriate
3 oz. feta cheese, crumbled
Preheat the oven to 350. Tear the bread into coarse chunks, crouton size, and place it in a bowl large enough for tossing. Pour in 2 tablespoons of the olive oil, and add the garlic, and toss. Turn the oiled bread out onto a sheet pan, and toast in the oven until golden. Let cool.
Mix the mustard, sugar, salt, pepper, and vinegar in the bottom of the bowl you’ll serve your salad in. Drizzle in the olive oil while whisking. Cut the tomatoes in half, squeeze out some of the juice and seeds, and cut them into bite size pieces. Add them to the bowl with the bread, onion, and capers, and toss well. Add the herbs and toss again. Right before serving, which should be within in an hour or two, top the salad with the crumbled feta.
Summer 2021 CSA box recipes