Tomatoes and Panzanella for your Summer Picnic
By Lidia Bastianich
They're red. They're round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here!
I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough!
Day-old crusty bread
A few fresh basil leaves
Extra virgin olive oil
Salt and pepper
Cut your juicy tomatoes and day-old, crusty bread into 1-inch cubes. Add some sliced cucumbers and sliced red onions, and top with shreds of ripped basil leaves. Dress with a drizzle of extra virgin olive oil and wine vinegar, add some salt and pepper to taste, and toss all together well.
Let it steep for 30 minutes and you’ve got yourself a great salad that will compliment any summer dish – grilled chicken, fish, meat, or even on its own with a piece of cheese will do.
And do as I do!
Pair your panzanella with a refreshing glass of Bastianich Rosato. Not only do the colors go beautifully together, but the bright acidity and berry flavors in the wine pair perfectly with the tomatoes.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire.
GET THE RECIPE
LIDIA CELEBRATES AMERICA
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie