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ITALIAN PANZANELLA TV

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Summer Panzanella

Ingredients
(Serves 6 as a first course or side dish,
or 4 as a main course.)

2 pounds ripe tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1 teaspoon sea salt, preferably gray salt
Several grinds of black pepper
Panzanella Croutons
2 cups arugula
Wedge of Parmesan cheese

Directions

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael’s Notes: I’ve used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.

For more seasonal recipes to share around your table, get my cookbook, Casual Cooking!

SERVE WITH THE PANZANELLA CROUTONS UNDER ‘SALAD’

© 2002 NapaStyle

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