Finally, we are back to the International Cooking Challenge!
The last time that I chose countries for the International Cooking Challenge, we chose randomly. We ended up with places that I wanted to cook cold weather food for (I'm looking at you, Czech Republic!), and it was hot out... I had no motivation to follow through.
This time, The Boy and I sat down and looked at recipes, doing some brainstorming about where we would want to cook from.
We decided to go with Italy first. I looked around, and I saw that Panzanella is a traditional Tuscan summer dish. I have always wanted to try panzanella, but have neither prepared nor prepared it before. What an opportunity to expand our horizons!
Personally, I loved it, and I would absolutely make it again.
(Modified from CupOfJoe.com)
4 c cubed stale bread (I used a ciabatta baguette - this was wonderful!)
1/4 c olive oil
sea salt to taste
3 c (or more) halved cherry tomatoes (I used heirloom rainbow cherry tomatoes)
1 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
1 cloves garlic, finely chopped
1 shallot, finely chopped
1 c coarsely chopped basil
Preheat oven to 400 F. Toss the bread with about 2-3 Tbsp olive oil and sprinkle with salt. Spread evenly on a baking sheet and bake for about 10 minutes, until the croutons are lightly browned and crunchy,
Halve tomatoes and combine in a large bowl with the remainder of the olive oil, vinegars, garlic, shallots, and basil. When croutons are cooled, add them to the salad. Allow to sit a couple of minutes before serving.