Culina’s Panzanella

Chef Victor Casanova
Ingredients
  • Rustic country loaf, exterior removed then cut into 12 inch dice
  • 3 heirloom tomatoes, cut into 12 inch dice
  • 2 C fresh ripe watermelon, cut into 12 inch dice
  • 12 red onion, julienne
  • 12 bunch basil, torn into 12 inch pieces
  • 12 english cucumber, cut into12 inch half-moons
  • 4 oz. ricotta salata, coarsley grated
  • 4 vine-ripened tomatoes, passed thru a food mill
Directions

Toast bread in pre-heated oven at 375 degrees until well colored but not brown.

Reserve bread.
Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in a large salad bowl with vinegar and Oil.

Season to taste with salt & pepper.

Reserve vinaigrette.

Combine all ingredients and toss well.
Season to taste.
Serve.

Published on August 11, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



Learn, discover, and get special offers with our email newsletters.
Newsletters
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy