By Vicki Delany
Can you stand another tomato recipe? Well, ‘tis the season and about all I’m
eating are tomatoes.
In Italian this is called Panzanella, and is a salad made up
mostly of bread and tomatoes. There are
plenty of recipes for it on the internet, but this is the one I made up myself
and I use and love. I see that way back in 2013, Lucy gave you a completely different recipe. Sometimes it can be fun to try both and compare. https://www.mysteryloverskitchen.com/2013/10/tuscan-tomato-and-bread-salad-aka.html
Quantities and additional ingredients are all
adaptable. This recipe feeds one as a
meal, or two as a side dish, maybe with a simple grilled chicken breast or
fish.
Vicki Delany’s Bread
Salad
1 quarter French Baguette
2 or three large ripe tomatoes, sliced into bite-sized
pieces
Olive oil
Dried rosemary
Salt and pepper
Fresh basil, chopped
1 slice of red onion, chopped finely
Crumbled goat cheese, (about ¼ of a small log). Can also use
mozzarella or bocconcini if you prefer
Slice baguette into 1 inch chunks. Pour 1 tbsp olive oil over the baguette along
with salt, pepper, and 1 tsp dried rosemary.
Toss to coat bread in oil. Add more oil if needed to get each piece
coated.
Place bread on baking tray in single layer. Bake at 350 for 5 minutes. Remove from oven, flip bread pieces, and put back in oven for 4 minutes to toast the other side. Keep an eye on the bread so it doesn’t burn.
Remove from oven. Allow bread to cool. Toss with diced tomatoes, basil, and onion. (I also use some chopped cucumber if I have it on hand).
(Optional: if the salad seems too dry, add a small spoon of vinaigrette salad dressing, such as the one I gave you the recipe for a few weeks ago and toss)
Something Read Something Dead, the fifth Lighthouse Library
mystery will be released in mass-market paperback on September 24. This is the first ever Crooked Lane book to come out in mass-market (most are the more expensive trade paperback) so if you like the mass market format, please give the book a boost so they'll produce more.
Simple, but when you use primo ingredients, they shine.
ReplyDeleteThe best seasonal ingredients are key
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