Late Summer Panzanella

Fruits & Vegetables

Fruits & Vegetables

Late Summer Panzanella

Summer under the Tuscan sun with this easy salad starring fresh sourdough and basil.

Makes:

4 servings

Prep:

20 minutes

INGREDIENTS

For the basil vinaigrette:

2 cups packed basil leaves

1 small garlic clove roughly chopped (about 2 teaspoons)

1 small shallot roughly chopped (about 2 tablespoons)

2 teaspoons lime juice

2 tablespoons white wine vinegar

1/3 cup extra virgin olive oil

¼ - ½ teaspoon sea salt

Fresh cracked black pepper to taste

For the salad:

3 cups crusty sourdough bread torn into ¾-inch pieces

¼ cup extra-virgin olive oil

Sea salt and fresh ground black pepper

About ¾ cup basil vinaigrette, divided use

1 ½ cups fresh corn kernels, cut from about 2 ears of corn

2 cups ripe heirloom tomatoes, cut into 1-inch pieces

4 green onions, sliced

¼ cup shaved ricotta salata or Parmigiano Reggiano

Water Bath Canning

DIRECTIONS

TIME TO COOK!

To make the vinaigrette:

Fill a small pot with water and bring to a boil. Add basil leaves, submerge, and boil for 20 seconds. Remove leaves with a slotted spoon and immediately submerge into a bowl filled with ice water. (*See note below)

Squeeze water from leaves and blot with a paper towel to remove as much moisture as possible, then add to a food processor with garlic and shallot. Pulse to combine. Add the remaining ingredients and process until smooth.

Scrape into a jar and store in your refrigerator until ready to use.

DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

To make the salad:

Preheat the oven to 375°F. In a medium bowl, toss the bread cubes with olive oil and season with salt and pepper. Spread into a single layer on a parchment-lined sheet pan. Toast in the oven for about 10 minutes, shaking the pan once halfway through to brown evenly. Remove and cool to room temperature.

Add 3 tablespoons of the basil dressing to the bottom of 4 jars. Divide remaining ingredients between jars, layering with corn, the tomatoes, and green onions, then topping with toasted bread cubes and 1 tablespoon shaved cheese. Cover and refrigerate until ready to eat.

Shake to combine dressing with ingredients before eating. Enjoy!

*Note: The basil is blanched to keep the dressing bright green. If you’re going to consume the salad immediately, blanching is optional!