Ciabatta Panzanella

Seasonality can make all the difference in the execution of an appealing salad. Rich, colorful, in-season vegetables like heirloom tomatoes, cucumbers, and red onion pop against a natural olive wood board creating a crisp, attractive presentation. Serving a classic, simple-to-prep salad like panzanella in a contemporary way will impress diners and increase perceived value. Panzanella is a traditional Italian bread salad made with day-old bread that rehydrates in a combination of flavorful oils and dressings like sweet tomato juice or balsamic vinaigrette. Cross-utilize leftover bread for a high-value application or make this salad with fresh-baked ciabatta or sourdough to add more flavor and substance. This also makes a very versatile menu selection since it is appropriate to serve as a side, entrée, or even a shareable salad. Incorporating local produce will further enhance your salad by appealing to younger generations looking for more honest ingredients. Maines partners with local farms like Pride of NY to ensure freshness and quality carry right from the field to your customers’ plates.

Ciabatta Panzanella
Servings
4
Servings
4
Ciabatta Panzanella
Servings
4
Servings
4
Ingredients
Ciabatta Croutons
Tomato Water
Tomato-Lemon Vinaigrette
Servings:
Units:
Instructions
For the Ciabatta Croutons
  1. Brush both sides of bread slices with oil; sprinkle with salt and pepper. Toast bread in 350°F oven until golden brown; rub 1 side of each bread slice with garlic clove. Tear bread into bite-sized pieces.
For the Tomato Water
  1. Line a sieve with cheesecloth. Set the sieve over a bowl deep enough to leave a few inches at the bottom to collect the tomato water.
  2. Pulse all ingredients in a food processor until coarsely chopped; transfer to prepared sieve.
  3. Cover and chill overnight or at least 12 hours.
For the Tomato-Lemon Vinaigrette
  1. Whisk vinegar, zest, brine, and 2 fluid ounces tomato water in a bowl. Slowly drizzle in oil while whisking to create an emulsion; season with salt and pepper.
To Serve
  1. Combine all ingredients in large bowl; drizzle with 2 fluid ounces Tomato-Lemon Vinaigrette and toss until well coated.