Panzanella

July 16, 2009

Panzanella

Sara Jones, Tucson CSA

You can use a variety of different summer vegetables in this
dish. If you have any cucumbers left from the past week, this is
a great way to use them. You could also use melon in place of
the cucumber.

2 to 3 mixed red and green tomatoes, cut into wedges
2 tomatillos, cut into wedges
1 medium cucumber, cut into half moons
1 large or 2-3 small onions, diced
2 to 3 cloves garlic, minced
3 slices stale bread, cut into cubes
1 teaspoon paprika
1 teaspoon ground oregano
1 teaspoon thyme
2 tablespoon olive oil
1 tablespoon vinegar or lemon juice
Salt and pepper to taste

Mix vegetables together, drizzle with the vinegar, one
tablespoon of the oil and a pinch of salt and pepper. Heat the
remaining one tablespoon of oil in a large skillet over medium
high heat. Add bread cubes to skillet and stir to coat with oil.
Sprinkle bread with herbs and spices, and cook, stirring
occasionally until crispy and beginning to brown. Add hot bread
directly to vegetables and toss to combine. Serve at room
temperature.

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