I can’t think of a better drink on a hot day than a chilled glass of dry French rose wine. Panzanella is a perfect accompaniment to Rose for a light lunch. Yes, I occasionally think of what I want to drink first and then pair the food. For those of you that are trying to stay warm in the cold of winter this will transport you to a sunny deck on a warm spring day.
I love a big loaf of bread straight out of the oven or from the bakery but I am always looking for ways to stretch bread as it looses it’s freshness over a few days. Sourdough is our favorite and a must for my San Francisco native husband. Sourdough’s tang goes perfect with fresh herbs and vegetables.
This recipe works wonders for stale bread and brings it back to life. Make sure to eat it shortly after making it. Letting it sit for too long will make the bread soggy. Modify with what you have in the house or what your favorite flavors and vegetables are.
4 slices sourdough bread
1 tomato, cubed
1 small cucumber, cubed
15 pitted kalamata olives, chopped
¼ medium yellow onion, diced
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons olive oil
salt & pepper
3 tablespoons crumbled or chopped vegan mozzarella (optional)
Toast the bread in the toaster until golden brown. Tear the bread into bite size pieces. Toss remaining ingredients with the torn bread. Season with salt and pepper to taste.