Caesars Palate: A Culinary Journey

I love the simplicity of this salad. And if you’re lucky enough to have some beautiful heirloom tomatoes….

PANZANELLA

INGREDIENTS

1/2 loaf stale Italian style bread (I like ciabatta or sourdough baguette)
4 tomatoes, cored and sliced into wedges
1 red onion, cut into thin wedges
Handful fresh basil leaves
Handful fresh flat-leaf parsley leaves
Aged Balsamic vinegar
Extra virgin olive oil

METHOD

Tear bread into small chunks and toast in a moderate oven until dry and lightly golden. Set aside to cool in a bowl.
Add tomatoes, onion, basil and parsley to the bowl.
Just before serving, drizzle with oil and vinegar and mix thoroughly with your hands.