WATER, FLOUR, SALT TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE-FROM FROZEN • FIBER, PREBIOTICS •

WATER, FLOUR, SALT TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE-FROM FROZEN • FIBER, PREBIOTICS •

WATER, FLOUR, SALT TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE-FROM FROZEN • FIBER, PREBIOTICS •

Panzanella Recipe

With grilled bread, this salad is the perfect vine- ripened tomato delivery system. The fruit’s juices will soak into the bread, making for a delicious jumble of tastes, fragrance, and textures. Have all the ingredients prepped, then grill the bread before your main course— and the salad will be ready to go when you are.

 

 

Makes: 4-6 servings   |   Time: 45-60 minutes

Ingredients

• Bittman’s Sourdough Demi Baguette (2 pack) or Ciabatta (3 of 4 pack)
• 1/4 cup good-quality olive oil
• 2 tablespoons red wine vinegar or fresh lemon juice
• 2 large fresh tomatoes, cut into bite- sized pieces
• 1 small red onion, halved lengthwise and thinly sliced into half moons
• 1 clove garlic, minced or pressed
• About 1/4 cup roughly chopped fresh basil or parsley
• Salt and pepper
 

Instructions

Start the coals or heat a gas grill for medium- high direct cooking. Make sure the grates are clean.

Cut the bread into 1- inch- thick slices. Put the oil, vinegar, tomatoes, onion, garlic, and basil in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat the vegetables.

Put the bread on the grill directly over the fire. Close the lid and cook, turning once, until well toasted, 2 to 3 minutes per side; it’s fine if it gets a little charred in places. Transfer the bread to a cutting board. As soon as it cools enough to handle, cut the slices into bite-sized pieces. Add to the bowl and toss until everything is well combined. Let sit until you are ready to eat, at least 10 minutes; you want to give the bread time to absorb the dressing and tomato juices.

 

ORDER BREAD