Panzanella
Usually, the herbs and tomatoes I grow in the garden will culminate in panzanella at least once, if not more times during the summer. This is usually after a party of some sort where I have a crusty loaf of bread sitting in the fridge that I worry will never see the light of day again.
There are lots of different recipes for it out there, but the basic idea is the same–cubed bread with tomatoes and herbs, and a generous amount of olive oil and some sort of acid. I grow rosemary, oregano, and thyme as perennials (come back every year), and garlic and basil and tomatoes as annuals.
Good olive oil is key that makes this dish really shine.
Recipe
- 1 lb cherry tomatoes, sliced in half
- 1/2 loaf of french bread, cubed and toasted
- 1 handful of fresh basil (about 20 leaves), shredded
- 1 clove garlic, minced
- 1/2 teaspoon of rosemary, fresh or dried
- 1/2 teaspoon oregano, fresh or dried
- Pinch of thyme
- Salt and pepper to taste
- Squeeze of lemon or a 2 tablespoons of champagne/red wine/apple cider vinegar
- Generous drizzle of good olive oil
1. Combine everything and mix well while bread is toasting, and toss in the bread when it’s done.
2. Serve warm or cold.