Panzanella

This classic Italian Ciabatta bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. . .

Ingredients

• Red Wine Vinegar  ·  1 tablespoon 
• Williamson Extra Virgin Olive Oil  ·  2 tablespoons 
• Cucumber, 1/2" cubes  ·  1 
• Garlic, minced  ·  4 cloves 
• Shallot, minced  ·  1 
• Bunch Parsley, chopped  ·  1 
• Yellow Cherry Tomatoes  ·  2 cups 
• Red Cherry Tomatoes  ·  2 cups 
• Mozzarella Pearls or Balls  ·  1 cup 
• Loaf of Ciabatta (Fresh or Day Old), cubed into 1" pieces  ·  1 
• Butter, melted  ·  4 tablespoons 
• Herbie's Garlic Steak Seasoning  ·  2 tablespoons 

Instructions

Watch Chef Tommy Prepare this Recipe . . .

1. Start by pre heating your oven to 400 degrees.
2. Line 2 sheet trays with parchment paper or foil. Add both cherry tomatoes to one and the ciabatta bread to the other. Coat the cherry tomatoes with 1 tablespoon of olive oil, season to taste with salt and pepper, and reserve. Then add the melted butter to the cubed ciabatta bread, season with 2 tablespoons of Herbie's Garlic Steak Seasoning and toss until evenly coated. Place both sheet trays in your pre heated oven and bake for 10 min. or until the ciabatta is golden brown and the tomatoes begin to split open. Remove both the bread and the tomatoes. Reserve.
3. Heat 1 tablespoon of olive oil in a small saute pan. Once the oil begins to shimmer add the garlic, shallots, and a pinch of salt. Sweat for about 3 minutes then transfer to a large bowl.
4. Combine the rest of the ingredients in the large bowl along with the cooked garlic and shallots. Toss all of the ingredients in the bowl until well incorporated.

Jenny's Tip: - Serve immediately with a chilled Williamson White Wine.