Kumquat's Panzanella (Bread and Tomato Salad)
photo by CindiJ
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 red onion, diced
- 8 ounces sourdough bread (toasted or day old) or 8 ounces ciabatta (toasted or day old)
- 4 medium tomatoes, ripe, chopped
- 4 ounces low fat mozzarella, cubed
- 12 kalamata olives, pitted and halved
- 1⁄4 cup fresh basil, shredded
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil (optional)
- 1 garlic clove, minced (optional)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
directions
- Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
- If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
- Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
- Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.
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Reviews
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unfortunately i was out of olives and wine vinegar. i used a good extra splash of balsamic and olive oil instead and had to use garlic powder but this turned out lovely all the same. like a big bowl full of bruccetta! i used toasted stale brown bread, which was fine, and added a bit of dill. this would lend itself well to variations, will make often!
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I can't believe that I waited this long to make this! Ready in a snap, simple, tasty ingredients and relatively healthy. I omitted the onion and made the mistake of doubling the dressing when it seemed like it wasn't enough to coat the bread- big mistake so next time I'll stick to the recipe :-) I added some shredded rotisserie chicken too!
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I had been waiting for the longest time to make this recipe. We finally got heirloom tomatoes and I splurged on fresh mozzarella. This is wonderful! Summer Party in your mouth wonderful! We did omit olives (DH preference) otherwise, made exactly as written. DH thought the recipe was well written and easy for him to follow. We will be sharing this recipe and enjoying as often as possible. Thank you so much for posting a great recipe!
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We liked it! Thank you for a great idea Kumquat. I will definitely be making this again, but next time I'll go ahead and use the olive oil as the vinegars were too dominant for our tastes. I used regular olives and fresh mozzarella. Made for ZWT, please see my rating system as I rate tougher than most.
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RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>