Panzanella Salad

By far our Chicken entree has been a favorite for awhile now. So I wanted to share with you how to make it at home. It all starts with the ingredients that you choose. With Spring coming soon (hopefully) a bounty of items will be popping up at farmers markets, and supermarkets alike.  My general guidelines are

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our sourdough bread

house made vin cotto

sherry vinegar

extra virgin olive oil

grilled zucchini

shaved summer squash

fresh or oven cured tomatoes

semi- dried pitted black olives

whole or chopped parsley

picked oregano

salt and fresh ground black pepper

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1. depending on what you have, day old bread will work better, cut a thick slice or two and toast or grill it.

2. Cut the toasted bread into bite sized pieces and let them sit while you prepare the rest of the salad

3. You can mix and match or any veggies you want to a panzanella, just try and keep it simple.

4. Once you have your ingredients together, in a large bowl start with your bread, drizzle some of the vincotto, vinegar and olive oil. enough to "rehydrate" for use of a better word the intentional staleness. 

5. add your grilled and heartier vegetables ( radicchio, carrots etc..) then add your shaved vegetables like your summer squash, blanched peas and whole herbs

6. if you have fresh tomatoes hold off but if you are using oven cured which basically means that you marinated and roasted unripe tomatoes to make them taste better. Add these now

7. taste and adjust your seasoning

8. Add any fresh cut tomatoes, and enjoy on its own or like we do under a roasted chicken