Panzanella

03 July 2013

Panzanella

SerVes 4 as a Side Dish

2 large tomatoes
1/2 Day old baguette or other crusty bread
1 ball mozzarella, cubed
1/2 pound green beans, stem ends removed
3 Tablespoons olive oil
1 Tablespoon white wine vinegar or lemon juice
1 handful chopped parsley and/or basil
Salt and Pepper to taste

Tear or cut the old bread into bite size pieces and toss in a large bowl with olive oil, vinegar or lemonjuice and a little salt. Toss well to coat and let the liquid soak in while you prepare the rest of the ingredients. Blanch the green beans in a large pot of salted boiling water for about 4 minutes or until they are just getting tender, but still have a little crunch. Scoop out with a slotted spoon and chill in a bowl of ice water. Drain the beans when they are no longer warm and cut into bite size pieces. Toss beans, cubed mozzarella and herbs with the bread. Taste and season with salt and pepper. Drizzle with a little more olive oil if the bread has soaked up too much.

Some other ingredients that go great in a panzanella are thinly sliced onions, corn, capers and purslane.