Re-discovering life with my camera.
My friend Karla always makes Panzanella salad this time of the year, when tomatoes are at their best. Karla has a culinary background and is an amazing food stylist. She styled these pictures for me. This year she started a community garden and after months of hard work and patience, she will be harvesting her own batch of tomatoes for her favorite salad.
Panzanella salad is light and very beautiful, especially if you combine different colors of tomatoes . You can always make it a full meal by adding shrimp or grilled chicken.
5 ripe tomatoes (any color, red or yellow) cut in chunks
1 pint of cherry tomatoes cut in half
15 basil leaves
1/3 cup of pitted olives. Could be Kalama or any other you like
1/2 red onion-diced
1 cup fresh mozzarella or any soft ripened cheese
2/3 cup of olive oil
1/3 red wine vinegar
salt and pepper to taste
1/2 teaspoon of sugar
1 minced garlic clove
1/2 baguette toasted, then cut in chunks
In a large bowl combine all your cut tomatoes, olives, onion, mozzarella cheese and baguette. Prepare vinaigrette with olive oil, red wine vinegar, sugar, garlic, salt and pepper.
Add vinaigrette to taste, toss and serve.