Birotes Salados Mexican Sourdough Bread Recipes

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PANZANELLA (BREAD AND TOMATO SALAD)



Panzanella (Bread and Tomato Salad) image

Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.

Provided by Melissa Johnson

Categories     Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 1/2 cups chopped ripe tomatoes
1/2 tsp coarse sea salt
2 slices of dried toasted or stale bread
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small cucumber or 1/2 green pepper
1/2 small onion (any color)
5-10 basil leaves
ground black pepper
optional 1 small clove garlic, minced
optional 2 Tbsp bread crumbs

Steps:

  • Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
  • Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
  • In a small bowl, mix the olive oil, vinegar and optional minced garlic.
  • Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
  • Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
  • Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
  • Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
  • Season with fresh ground black pepper and serve.

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