BARRY SAYS: If you are like us, you’re keenly watching your tomato plants, trying to will the fruit to ripen. There is nothing like a fresh tomato.
KELLEY SAYS: I totally agree, which is why I wanted to make a panzanella salad. It originated in Tuscany, supposedly as way to use up older bread that was going stale, but I wanted to use fresh garlic ciabatta bread from the Bluff View Bakery. I was able to buy that and some fresh tomatoes at the Chattanooga Market. I also wanted to used the garlic in the bread for the tomato mix since they were already roasted. It worked out great.
BARRY: Yes, it did. I have to say this seemed like one of the easier dishes to make when we first started talking about it, and the actual construction isn’t all that complicated, but it wasn’t as simple as chopping up some tomatoes and bread and mixing them together.
KELLEY: It is complex flavor-wise but not complicated to make at all.
BARRY: That’s the word I was looking for. “Complex.” The garlic, the lemon, the olive oil and, of course, the tomatoes all work well together.
KELLEY: It was good and a perfect meal on a hot summer day. We served ours with some shrimp grilled with a little olive oil. You also may add additional items to the salad such as onion, peppers or capers. The choice is strictly up to you. It can be super-simple or dressed up. The key is the freshness of the tomato and herbs.
Panzanella
1 roasted garlic ciabatta loaf
1 dozen grape tomatoes
2 large tomatoes
8 San Marzano tomatoes
1 1/2 tablespoons pinot grigio wine vinegar
3 1/2 tablespoons extra virgin olive oil
Juice of 1 lemon
1/4 cup fresh chiffonade basil, chopped
1/4 cup fresh parsley, chopped
1 tablespoon dried oregano
1/2 teaspoon Greek seasoning
14 Castelvetrano olives
Salt and pepper to taste
1/2 grated Parmesan cheese
2 cups arugula
Slice bread and remove garlic cloves from it and set aside. Cube entire loaf of ciabatta and spread out on a baking sheet. Toss with about two tablespoons of olive oil and toast slightly in oven set at 275 degrees for about 7-10 minutes. You want them dried out but not toasted.
Take 2-3 garlic cloves and smash them in a bowl with a fork. Add wine, vinegar, lemon juice and olive oil to blend.
Chop the large tomatoes into cubes and cut small tomatoes in half.
In large bowl, toss cooled bread cubes, vinegar/oil mixture and tomatoes. Add herbs and season with salt and pepper. Let mixture sit for 30-45 minutes so the bread can absorb the juices.
When ready to serve, add olives, Parmesan cheese, lemon zest, arugula and toss.