Community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights, present “Gourmet Made Simple,” an exciting and original kosher recipe series hosted by chef Gitty Rapoport.
Today, Rapoport demonstrates an easy, simple Panzanella salad with corn, avocado and tomatoes.
Panzanella is a Tuscan bread salad traditionally made with stale or dried bread, tomatoes and cucumbers and tossed in a vinaigrette. The name is thought to come from the words “pane”, Italian for bread and “zanella”, the deep plate in which it is usually served.
In Rapoport’s updated take on the classic, the salad gets a seasonal remix with sweet corn, avocado and juicy tomatoes. In place of stale bread, she toasts fresh sourdough, so the croutons stay crunchier for even longer.
A simple red wine vinaigrette and mild mozzarella round things out. Make this salad before tomato season is really over and eat it al fresco with a glass of wine for a perfect, summer’s end dinner.
6 Slices Sourdough Bread (about 1/2 a Loaf)
1/2 Cup Olive Oil
1-2 T Everything but the Bagel Spice
2 Cups Sourdough Bread Crouton
4 Large Heirloom Tomatoes (cut in Quarters)
1 Cup Cherry Tomatoes (sliced in 1/2)
4-5 Handfuls Arugula
1 Cup Fresh Mozzarella (cubed)
1 Fresh Corn on the Cob (corn Shaved Off)
1/2 Cup Fresh Basil (sliced)
1 Avocado Sliced
1/2 Cup Extra Virgin Olive Oil
1 Small Shallot (minced)
2 Cloves Garlic (crushed)
1 Tsp Dijon Mustard
2 T Red/white Wine Vinegar
Salt and Pepper to Taste
1. Preheat the oven to 200.
2. Dice bread into 1/2” cubes.
3. Place in large bowl drizzle with olive oil and spice mixture.
4. Mix well and place on a parchment lined cookie sheet bake for at least 45 minutes (they can bake for up to 90 minutes for extra crunchiness) until the bread is crunchy and golden.
5. Store in tightly sealed mason jar.
1. Place arugula in a large bowl. Add tomatoes, corn, avocado, mozzarella and basil. Top with croutons.
2. Drizzle dressing over salad and toss gently. Serve immediately