Panzanella Salad

Panzanella is a Tuscan chopped salad of bread and tomatoes. Often other ingredients are added such as olives, cheese, and vegetables. Vero’s version has cucumbers, tomato, dill and lemon yogurt.

INGREDIENTS

  • heirloom cherry tomatoes
  • medium cucumber
  • ciabatta
  • fresh dill
  • red wine vinaigrette
  • pine nuts
  • lemon yogurt
  • calamata olives

TOOLS

  • chef’s knife
  • small baking tray
  • medium bowl

PREP

  • Preheat oven to 350.
  • Cut ciabatta in ½ inch cubes, place on sheet tray, season with olive oil, salt, and pepper. Bake for 4 minutes. Don’t over toast or brown, just slightly warm.
  • Slice cherry tomatoes in half.
  • Slice cucumbers into thin rounds.
  • Remove dill from stem and rough chop.

PLATING INSTRUCTIONS

  • In a bowl, combine the toasted bread, cherry tomatoes, cucumbers, and calamata olives. Add red wine vinaigrette, salt and pepper and toss until all ingredients are coated.
  • Transfer to serving dish and garnish with lemon yogurt, pine nuts and dill.
  • Enjoy!

Prep and plating time: 10 minutes

Wine Pairing

Nero D’Avola is a Sicilian red wine with sweet tannins and plum and peppery flavors.

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