Summer Panzanella
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
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.
I've used basil and tarragon here, but you can use any herbs you like.
Parsley and marjoram come to mind as good alternatives.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/