This recipe for panzanella, as it is knownin Italy, comes from Hiro Sone, the very talented chef/ownerof the restaurant, Terra, in St. Helena, California. Hiro’s is,hands down, the best version of this Italian classic we know.
Recipe: Tomato & BreadSalad
1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large ripe California tomatoes, cut into large chunks
1/2 medium onion chopped
3 tablespoons coarsely chopped fresh basil
4 tablespoons balsamic vinegar
1/2 cup olive oil
Makes 6 servings.
Recipe provided courtesy of the CaliforniaTomato Commission.
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