Take a trip to southern Italy with this fresh panzanella salad!
2 medium heirloom tomatoes
5 oz cherry heirloom tomatoes
7 oz red onion
8 oz ciabatta bread (2-3 days old)
0.5 oz white wine vinegar
1 cup of water
8 oz basil leaf
7 oz celery (heart)
5 oz black olives
1/4 cup Extra Virgin Olive Oil (EVOO)
0.5 oz sea salt
Wash and cut the tomatoes into one-inch slices. Cut the cherry tomatoes in half.
Julienne the onion and keep in ice water.
Julienne the heart of the celery stalk (only the white stalks).
Soak the ciabatta bread for 10 minutes in the white wine vinegar.
Place the soaked bread on the plate. Add the salad on top. Toss.
Drizzle with EVOO (preferably from 2016 – as it’s the freshest).