BREADA – Cultivating Local Markets

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Panzanella

Posted under Salads & Side Items

Recipe by Chef Brant Palazzo

Ingredients

  • 2 cups heirloom grape and cherry tomatoes, halved
  • 2 cups other varieties of tomatoes, diced
  • 1.5 cups cucumbers, sliced thin
  • 1/2 cup sweet red onion, sliced thin
  • 1/4 cup basil, sliced thin
  • 1 loaf crusty French bread, cubed
Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 2 tbsp creole mustard
  • 4 Tbsp chef celest's honey mustard
  • 2 tsp herbs de Provence seasoning
  • 2 tsp black pepper
  • 1 2 tsp kosher salt
  • 1.5 cups olive oil

Directions

  1. Toast the bread in a hot skillet with about 2 tbsp olive oil
  2. Put the toasted bread cubes on the serving platter
  3. Layer the bigger tomatoes next followed by the cherry and grape tomatoes, cucumbers, onions and finish with the fresh basil. Make sure to lightly salt and pepper the layers

Next make the vinaigrette

  1. Whisk the mustards and vinegars with the seasonings.
  2. Slowly whisk in the olive oil. The mixture should get thicker, but don’t get discouraged if it doesn’t. The flavors will still be great.
  3. Alternatively you can put all the dressing ingredients in a mason jar and shake them all together.Pour the greasing generously over the salad. This can be made a few hours ahead, the flavors will only get better.