SUMMER PANZANELLA
Tomato season has arrived. I wait 11 months to eat as many tomatoes as I possibly can. Although a short season, I LOVE this part of summer when tomatoes are everywhere and I get to eat them on and in as many things as I can. This time around, I decided to make a panzanella salad. It’s fresh and simple but packed with flavor from the seasonal tomatoes and I decided to throw in another summer favorite of mine, nectarines.
The croutons are homemade and buttery and I added in a little red wine vinegar like the classic recipe. I quickly tossed the tomatoes in a warm skillet to not only take the acidic edge off but to release some of their natural juices so there was no need to make a vinaigrette. You can enjoy this salad by itself and it’s a great addition when pairing it with your favorite meat such as a perfectly grilled steak or a juicy thick cut pork chop.
Summer Panzanella
your favorite tomatoes, cored if needed and cut in half
1 nectarine, pitted & sliced
1 small loaf of day old bread, cubed
1 small shallot, peeled and thinly sliced
1/2 white onion, peeled and thinly sliced
1 teaspoon sugar
1 Tablespoon red wine vinegar
Juice of 1/2 a lemon
2 Tablespoons butter
canola oil
flaked sea salt
Place sliced shallots and onions in a bowl. Add some salt, to taste and lemon juice, tossing the onions and shallots together and set aside. In a medium sized skillet over moderate heat, add butter and when hot add cubed bread and toast until brown. When the croutons are brown, remove from the skillet and place in a large serving bowl. Turn the heat down low and in the same skillet add in sugar, red wine vinegar, sliced tomatoes and salt and pepper to taste and toss lightly just until sugar is dissolved. Once warmed through, transfer tomatoes in the bowl with the croutons. Next add in some marinated onions, shallots and the sliced nectarines. Add in a little liquid that’s left over from the onions to taste, and toss all together, adjusting the salt and pepper as you wish.
Serve Immediately & Eat Fabulously.