RECIPE: Panzanella
Calling for fresh tomatoes, this summer panzanella recipe is easy both delicious and easy to make!
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By
Amy Beth Wright
This recipe comes to us from Chef Coleen Speaks of Hummingbird in Raleigh, NC.
Panzanella
Ingredients
Salad
- 3 medium sized Heirloom tomatoes
- 1 cup corn cut from the cob
- 2 cups of any croutons of your choice
- 1/4 cup red wine vinaigrette (recipe follows below)
- 1 sprinkle torn or cut basil
- 1 8 ounce burrata ball, cut into quarters
Vinaigrette (yields 1 cup)
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tbsp minced shallot
- 1 large clove of garlic, microplaned
- 2 stems of oregano, stripped
- 1 lemon, zested
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 3/4 cup extra virgin olive oil
Instructions
Salad
- Toss the first four ingredients.
- Sprinkle with basil, top with burrata.
- Vinaigrette
Place all ingredients EXCEPT the extra virgin olive oil into a blender or processor and process until smooth.
- With the motor running, slowly drizzle in the olive oil.
- Adjust to taste with salt and pepper.
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Enjoy!
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Amy Beth Wright
Amy Beth is an essayist and freelance travel writer, with an emphasis on art, architecture, food, spirits, and public lands. She also contributes to Wine Enthusiast and Fodors Travel, and teaches writing to undergraduates at Purchase College in New York. Visit amybethwrites.com to read more of her work.