It sure has been a while since New York City has seen triple digit temperatures, hasn't it? When you come inside from this sweltering heat, are you hungry and in the mood for a big meal? I know I am certainly not!
You want something refreshing yet nourishing and satisfying but nothing that will weigh you down and make you feel lethargic! So what is that meal that I think is perfect for an evening like today? It's my version of a summer panzanella or Tuscan bread Salad!
In case you aren't familiar with the original panzanella salad, it typically has day old Tuscan bread cubed, fresh tomatoes, mozzarella, basil, garlic, salt, pepper, olive oil, and some sliced raw red onions.
My version is a little bit different, yet I think just as good, if not better!
Instead of just cubing the day old Tuscan bread, I like to saute our bread cubes with one shallot and two cloves of garlic and some olive oil till they are somewhat crispy on the outside with a golden brown hue. And of course, what would a panzanella salad be without the tomatoes? Grab four to five yellow instead of red tomatoes and cube and toss these with some freshly diced chives while your bread is toasting/cooking. Now add some cubed watermelon to your tomato mixture and some freshly steamed peas. Combine your bread and veggies, add one ball of fresh Joe's Dairy Mozzarella cut into small cubes and a decent amount of finely chopped basil, some salt and pepper and a small drizzle of olive oil and a few drops of white wine vinegar. Mix this all together and top with a few kernels of fresh corn as it is totally coming into season now.
Enjoy your crunchy fresh Panzanella salad courtesy of me with a nice big glass of water and a crisp glass of Sauvignon Blanc.
Stay cool folks!
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