I can’t think of a better
drink on a hot day than a chilled glass of dry French rose wine. Panzanella is
a perfect accompaniment to Rose for a light lunch. Yes, I occasionally think of
what I want to drink first and then pair the food. For those of you that are
trying to stay warm in the cold of winter this will transport you to a sunny
deck on a warm spring day.
I love a big loaf of
bread straight out of the oven or from the bakery but I am always looking for
ways to stretch bread as it looses it’s freshness over a few days. Sourdough is
our favorite and a must for my San Francisco native husband. Sourdough’s tang
goes perfect with fresh herbs and vegetables.
This recipe works wonders
for stale bread and brings it back to life. Make sure to eat it shortly after
making it. Letting it sit for too long will make the bread soggy. Modify with
what you have in the house or what your favorite flavors and vegetables are.
Panzanella
4 slices sourdough bread
1 tomato, cubed
1 small cucumber, cubed
15 pitted kalamata olives,
chopped
¼ medium yellow onion,
diced
3 tablespoons chopped fresh
dill
3 tablespoons chopped
fresh basil
2 tablespoons balsamic
vinegar
3 tablespoons olive oil
salt & pepper
3 tablespoons crumbled or
chopped vegan mozzarella (optional)
Toast the bread in the toaster
until golden brown. Tear the bread into bite size pieces. Toss remaining
ingredients with the torn bread. Season with salt and pepper to taste.
