Culina’s Panzanella

Chef Victor Casanova
  • 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

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.

Published on August 11, 2010
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