Market + Recipe

This weekend, on Saturday, August 27, 2011 we will have:

-Garlic

-Kale

-Carrots

-Onions

-Cilantro

-Parsley

-Beans

-Basil

-Tomatoes

-Beets

-Flowers

This week I bring you yet another cold salad. I can't get enough of all of these fresh veggies and although the weather is cooling down, I still opt for dishes where I don't need the oven or stove. This recipe for Italian Bread Salad (Panzanella) from Cook's Illustrated calls for making croutons which does use the oven but you can make a lot of these ahead of time too and save them for the next meal.

4 servings

6 cups rustic Italian or French bread, cut or torn into 1" pieces (1/2 to 1 lb)

1/2 cup extra virgin olive oil

salt and pepper

1 1/2 lbs tomatoes, cored, seeded, and cut into 1" pieces

3 tbsp red wine vinegar

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

1 shallot, sliced thin

1/4 cup chopped fresh basil

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tbsp oil and 1/4 tsp salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15-20 minutes, stirring halfway through. Set aside to cool to room temperature.

2. Gently toss tomatoes and 1/2 tsp salt in large bowl. Transfer to colander and set aside over bowl; set aside to drain for 15 minutes, tossing occasionally.

3. Whisk remaining 6 tbsp oil, vinegar, and 1/4 tsp pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.

4. Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.

These simple ingredients make for a delicious salad to go with almost any dinner!