Under My Panzanella, ella, ella, ella…

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I’ve never been a big fan of panzanella salad. I love the flavors in the dish, but stale, soggy bread just isn’t something I crave. The sogginess is understandable, as this dish was invented as a way to ingest rock-hard bread, but now that we’re just making it for fun, and not to avoid starvation, we can tweak a few things for texture’s sake.

 

 

 
 
Ingredients:
(I like equal parts bread cubes to tomato salad)
 
For the bread:
stale bread, cut into 1/2-inch cubes, soaked well with olive oil
enough finely grated Parmigiano Reggiano to cover bread
— fry until crispy and browned
 
For the tomato salad:
cherry tomatoes, halved
salt and pepper to taste
pinch of sugar
a little minced garlic
equal parts red wine vinegar and olive oil, to dress generously (add enough to create a very “swampy” mixture)
freshly sliced basil

Source recipe: https://foodwishes.blogspot.com/

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