Charlotte Blackmer's tomato bread salad
limey
This was requested in the rec.food.cooking chat group a little while
ago.
- limey
Bread Salad with Tomatoes,
Onions, and Olives
(Panzanella)
Michele Anna Jordan
Kitchen Garden magazine
Serves 4 (doubles and triples nicely)
Dressing:
2 Tablespoons red wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 cloves garlic, minced or pressed
2/3 cup olive oil (extra-virgin recommended)
Salt and freshly ground pepper
4 cups day-old Italian or country bread, in 1" cubes
2 to 2 1/2 cups tomatoes (chopped or cherry)
1 small red onion (diced)
3 Tablespoons Italian parsley (minced)
1/2 cup kalamata olives, pitted and sliced
(note from CLB: I tend to use more mustard and more olives because I
like
them a lot - I rarely bother to pit and slice the olives)
Salad greens for serving
Make the dressing by combining the mustard, vinegar, lemon juice, and
garlic in a bowl. Whisk the olive oil in. Add salt and pepper; add
a
little more mustard or vinegar if you want it a little sharper.
Put the bread cubes in a large mixing bowl and pour the dressing over
them. Toss to coat evenly. Let sit for 30 minutes or so.
(Note from CLB: if you are using diced tomatoes, you might want to
keep
back a couple of tablespoons of the dressing and add the tomatoes
shortly
after you add the salad dressing to the bread bits. They exude
delicious
juice and moisten the bread.)
To serve, add the tomatoes, onions, olives, and parsley to the bread
cubes
and toss. Serve on salad greens.
Variation: Roasted red bell peppers, diced.
Variation: Fry four slices of bacon. Use 2 Tablespoons bacon fat and
enough olive oil to make 2/3 cup. Crumble the bacon in the salad.
Charlotte L. Blackmer
limey <li...@giveitup.com> wrote:
>
>This was requested in the rec.food.cooking chat group a little while
>ago.
>
>- limey
>
> Bread Salad with Tomatoes,
> Onions, and Olives
>
> (Panzanella)
>
>Michele Anna Jordan
>Kitchen Garden magazine
(snip)
The fact that my name is connected with this recipe here and has come up
so often recently makes me feel like I've really "arrived" on
RFC. Despite having been here off and on since '93, mostly on since '95
(when I got a Real Newsreader that allowed me to zap subject lines
wholesale). Thanks :-)
(actually your timing is excellent since a troll in another newsgroup has
been robo-posting a lie with my name attached to it. thanks for
increasing the positive traffic ;-)
It should be a good recipe to try on the channel - there are some bursts
of prep (cube bread. make dressing. chop tomatoes) and then a goodish
long while to let the ingredients get acquainted. More time for
socializing ;-)
(Just don't use ALL the dressing if you have super juicy tomatoes. It
will be soggy. You can always add more later.)
Have fun! It's the crouton lover's dream.
CLB
------------------------------------------------------
Charlotte L. Blackmer <http://www.rahul.net/clb>
"Approach love and cooking with great abandon" -
from the Dalai Lama's Rules for Life
Junk (esp. commercial) email review rates: $250 US ea
limey
"Charlotte L. Blackmer" <c...@rahul.net> wrote in message
news:9ibes5$1hu$1...@samba.rahul.net...
> In article <TDI17.1421$G42....@newsfeed.slurp.net>,
> limey <li...@giveitup.com> wrote:
> >
> >This was requested in the rec.food.cooking chat group a little
while
> >ago.
> >
> >- limey
> >
> > Bread Salad with Tomatoes,
> > Onions, and Olives
<snipped>
>
> It should be a good recipe to try on the channel - there are some
bursts
> of prep (cube bread. make dressing. chop tomatoes) and then a
goodish
> long while to let the ingredients get acquainted. More time for
> socializing ;-)
>
> (Just don't use ALL the dressing if you have super juicy tomatoes.
It
> will be soggy. You can always add more later.)
>
> Have fun! It's the crouton lover's dream.
>
> CLB
Thanks for all the tips! Others also told me about the pauses in
preparation, since I was trying to figure out how to chat on my
far-away computer and work on the salad at the same time. Our own
tomatoes are just coming in, too, so I'm looking forward to trying
this new (for me) recipe.
- limey