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
-other veggies as desired
-red wine vinegar
-shaved parmasean cheese
-salt and pepper to taste
Mix everything together and let sit for at least 10 minutes before serving.