Kumquats Panzanella Bread And Tomato Salad Recipes

KUMQUAT'S PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
• If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
• Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
• Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.

PANZANELLA (BREAD AND TOMATO SALAD)

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.