Panzanella Ristorante Bar

14928 Ventura Blvd., Sherman Oaks, CA 91403
818-784-4400

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PANZANELLA SALAD

4 servings

INGREDIENTS

6 heirloom tomatoes, unevenly cut, “rustic style”
7 cherry tomatoes, quartered
1 oz red onion, cut in half and thinly sliced
1 cucumber, peeled, sliced in half lengthwise, thinly sliced
15 large basil leaves, julienne
1 C ciabatta bread, cubed
10 T extra-virgin olive oil
4 T red wine vinegar
4 T water
to taste salt and pepper

TO FINISH:

  • Drizzle with extra-virgin olive oil and garnish with a basil leaf.

    METHOD:

  • Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside.
  • In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together.
  • Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together.
  • Taste and adjust seasonings accordingly.
  • Before serving, add toasted ciabatta bread and toss together.

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