Cooking Local Ruth Parson's Panzanella

August 24, 2012

Ruth Parsons in co-author of

The Healthy Gourmet Cookbook, and married to Garden Guru Scott Parsons. She recently selected the first perfect

tomato for seed saving, and decided to make a panzanella salad making use of ciabatta from Scott's Artisan Bread

Company. Isaac saw a photo of the final product, and had to know how it was done.


Ruth was kind

enought to share her panzanella recipe, with the caveat that it is a rough guide that varies depending on how many

people you are trying to serve.


-1 giant heirloom tomato, chopped into chunks

-1 to 1.5

cups cubed Italian bread, such as spicy ciabatta

-finely chopped red or walla walla sweet onion


minced garlic

-chopped basil

-other veggies as desired

-olice oil

-red wine


-shaved parmasean cheese

-salt and pepper to taste


Mix everything together

and let sit for at least 10 minutes before serving.