No. 1 : Quick Recipe

Italian Panzanella Salad

The Bread

  • 4 (½”) Slices Ciabatta (Crusty Italian) Bread
  • 1 Clove Garlic, Peeled
  • 1 TB Extra Virgin Olive Oil

The Onion

  • ¼ Cup Red Wine Vinegar
  • ½ Small Red Onion, Thinly Sliced

The Dressing

  • Reserved Red Wine Vinegar
  • 1 Garlic Clove, Grated
  • 1 Tsp EACH Sea Salt and Freshly Ground Pepper
  • 1 TB Dijon Mustard
  • ½ Cup Extra Virgin Olive Oil

The Salad Ingredients

  • 2 LB Ripe Tomatoes, Chopped in ½” Pieces, (I like Roma or Plum)
  • 1 European Cucumber, Chopped into ½” Cubes
  • 1 Large Red Pepper, Roasted, Cut into Thin Strips
  • 1 Cup Small Cubes of Ricotta Salada*
  • ¼ Cup Chopped Basil
  • ¼  Cup Chopped Mint
  • ¼ Cup *Capers, Rinsed

Step One

Brush the bread slices with the olive oil, and rub the garlic clove  over the bread. Grill the bread over medium heat – or brown the bread under the broiler. Remove and cut into ½” cubes.

Step Two

Combine the red wine vinegar with the sliced onions and set aside while you prepare the salad ingredients.

Step Three

Drain the red onions, and reserve the vinegar. Make the dressing by shaking the reserved vinegar, garlic, salt, pepper, dijon and oil together in a jar. Toss the dressing with the veggies, cheese, herbs and bread.

No. 2 : Kitchen Scoop

*Capers are the unripened buds of a plant native to the Mediterranean. After the buds are harvested, they are dried in the sun, then pickled in vinegar or salt. Curing brings out their tangy flavor, similar to olives. 

No. 3 : Clever Idea

*Ricotta Salada  is an Italian cheese that is a firmer, saltier version of creamy Ricotta. Widely available in most grocery stores, it resembles feta in texture and is great for both crumbling and slicing – it’s an Italian standard for fresh tomato salads and fresh tomato sauces. If you can’t find it – use feta instead.

No. 4 : Cheers

Ruffino Orvieto Classico
Umbria, Italy
About $14.00

Here’s a super white to drink from now through fall. Orvieto is the classic Italian white wine: cool and clean, light and dry with a crisp green apple and melon taste. Made from Trebbiano, Verdello and a variety of other native grapes, it’s best to drink young – and with the great price of Orvieto you can pair it with any light salad, veggie dish, pasta or fish and enjoy it often!

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