StovetopAmerican
Panzanella
Stale bread, ripe tomato, onion, oil, vinegar. The tomatoes dress the bread.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- stale country bread, torn8 oz
- ripe tomatoes, in chunks2 lb
- red onion, thin1/2
- cucumber, optional1/2
- olive oil1/3 cup
- red wine vinegar2 tbsp
- basil1 handful
Method
- 1
Toast the bread in oil until the edges brown.
- 2
Salt the tomatoes 10 minutes. Onion, vinegar, oil.
- 3
Bread in. Wait 15 minutes. Basil. The bread should be wet but not mush.
On the plate
With this, try
- With this dish, try making greek salad.
Next to lamb, chicken, or a grilled steak. When the tomatoes are ripe. Big chunks, not a mince. Oil, red wine vinegar, oregano. Feta in a slab, not crumbled to dust.
15 min
- With this dish, try making israeli salad.
Next to grilled meat, fish, or a shawarma plate. Small dice. Salt, lemon, oil. No lettuce.
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- With this dish, try making caprese.
While a steak or chicken rests. Only in tomato season. Slice, salt, oil. Balsamic if you must, a thread, not a lake.
10 min