Quick Market Dinner: Panzanella
GOOD BREAD and GOOD TOMATOES
We’re heading into the heart of the growing season, when the perfect warm-weather supper needs nothing more than a plate of fresh tomatoes and cucumbers, a hunk of good bread, some soft cheese, and a glass of refreshing rosé. We're digging the new Allez bakery on Main Street.
PANZANELLA
Core and wedge heirloom tomatoes, preferably different varieties/colors. Halve a big handful of cherry tomatoes. Cut a red bell pepper into big chunks. Toss in a large bowl with a big pinch of salt and let sit 30 minutes. Add 2 cups of cooked heirloom beans. Make croutons out of good bread: Tear into big chunks, toss with olive oil, salt, and pepper, and bake until crunchy and golden. Toss tomatoes, peppers, beans, and croutons with your favorite vinaigrette, add a bunch of fresh herbs and chunks of Parmesan cheese. Season well with salt and pepper. .
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
