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The image of a rustic Ciabatta, some ripe red tomatoes and a glass of wine is enough to transport you to the Italian country side for a imagined lunch with family and friends. Make it happen! All it takes is a checkered table cloth, some stale bread, a few ingredients from the fridge and a bottle of Leopard’s Leap wine.
The Italians love their food and they hate to waste. Leftovers are often used in creative ways the following day and this is also the origin of the Panzanella Salad. This basic but delicious salad turns day-old bread and staple salad ingredients into a lunchtime highlight. Have the versatile salad on its own or as a side to roast chicken or fish.
Open a bottle of Leopard’s Leap Sauvignon Blanc – its crisp acidity beautifully matches the tomato and balances the richness of the garlicky bread.
125 g butter
4 garlic cloves finely chopped
4 cups day-old (somewhat dry and hard) crusty bread, cut into chunks the same size as the tomatoes
4 cups tomatoes, cut into large chunks
2 roasted red pepper, julienned
½ red onion, chopped
1 bunch fresh basil, torn
¼ Cup Parmesan Finely grated
½ cup good olive oil
Salt and pepper to taste
Melt the butter in a large pan over a medium heat. Add the garlic and bread. Continuously toss the bread and garlic through the butter until the bread is evenly coated with a golden brown colour. Drain on paper towel.
Mix all the ingredients together in a large bowl. Cover with Glad wrap and let the salad marinade in the fresh flavours for 1 hour.
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