The Daily Dish: Tomatoes and panzanella

By Lidia Bastianich of Lidia’s Italy

They’re red. They’re round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here!

I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough!

Day-old crusty bread
Red onion
A few fresh basil leaves
Extra virgin olive oil
Wine vinegar
Salt and pepper

Cut your juicy tomatoes and day-old, crusty bread into 1-inch cubes.  Add some sliced cucumbers and sliced red onions, and top with shreds of ripped basil leaves. Dress with a drizzle of extra virgin olive oil and wine vinegar, add some salt and pepper to taste, and toss all together well.

Let it steep for 30 minutes and you’ve got yourself a great salad that will compliment any summer dish – grilled chicken, fish, meat, or even on its own with a piece of cheese will do.

And do as I do!
Pair your panzanella with a refreshing glass of Bastianich Rosato. Not only do the colors go beautifully together, but the bright acidity and berry flavors in the wine pair perfectly with the tomatoes.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.


One Response

  1. I love panzanella, but where I am we certainly don’t have tomatoes YET. Soon, I hope.

    I was taught to make it with lemon–yum! Here’s the recipe:

    Thanks for reminding me! I’ll get there … in a month or two……

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