A cool summer meal for the dog days of August

Posted 8/8/16

By Lynda Regolrego@eastbaynewspapers.comBread salad or panzanella is an ideal summer meal. When I first found recipes for bread salads that called for soaking the bread and then squeezing out the …

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A cool summer meal for the dog days of August

Posted

By Lynda Rego
lrego@eastbaynewspapers.com
Bread salad or panzanella is an ideal summer meal. When I first found recipes for bread salads that called for soaking the bread and then squeezing out the water, I thought yuck! I hate soggy bread.
But, this version just toasts the bread in a little of the olive oil and then it soaks up just enough of the dressing. It’s a summer salad because you really need nice, ripe tomatoes.
I don’t like feta that much, so I substitute goat cheese crumbles, but you could also use diced mozzarella if you wanted. And, I just eliminate the marjoram if I don’t have any. It’s the basil that’s important.


Bread & Tomato Salad with Herbs
Serves 2 to 3 as a meal


2 tablespoons balsamic vinegar
1 garlic clove, minced very fine
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
Crusty bread cut in 3/4-inch cubes (2 cups)
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Kalamata olives, quartered
1/4 cup fresh basil leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

1/4 cup crumbled Feta cheese (I like goat cheese or fresh mozzarella better)

Put a tablespoon of the olive oil and heat it up in a large frying pan. Add the bread cubes and toast for a few minutes, stirring to get all the sides.
In a bowl, whisk together vinegar, garlic, and a little salt and pepper to taste, Whisk in the rest of the olive oil until emulsified.
Add remaining ingredients and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing. Scatter with crumbled cheese and serve.
Note: I use half a loaf of ciabatta from Stop & Shop and two large or three medium-sized tomatoes. You can use all red tomatoes or mix it up. I sometimes add green zebra tomatoes or a purple heirloom.


Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

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MIKE REGO

Mike Rego has worked at East Bay Newspapers since 2001, helping the company launch The Westport Shorelines. He soon after became a Sports Editor, spending the next 10-plus years in that role before taking over as editor of The East Providence Post in February of 2012. To contact Mike about The Post or to submit information, suggest story ideas or photo opportunities, etc. in East Providence, email mrego@eastbaymediagroup.com.