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.
- heirloom cherry tomatoes
- medium cucumber
- fresh dill
- red wine vinaigrette
- pine nuts
- lemon yogurt
- calamata olives
- chef’s knife
- small baking tray
- medium bowl
- Preheat oven to 350.
- Cut ciabatta
in½ inch cubes, place on sheettray, 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
stemand rough chop.
- In a bowl, combine the toasted bread, cherry tomatoes, cucumbers, and calamata olives. Add red wine vinaigrette, salt
andpepper and toss until all ingredients are coated.
- Transfer to serving dish and garnish with lemon yogurt, pine nuts
Prep and plating time: 10 minutes
Nero D’Avola is a Sicilian red wine with sweet tannins and plum and peppery flavors.
What is the most spontaneous, fun purchase you’ve ever made?
Salty or sweet?