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Cucumber and tomato panzanella with fresh mozzarella and assorted crackers by Irresistibles
2024-11-21
https://www.metro.ca/userfiles/image/recipes/panzanella-concombres-tomates-12346.jpg
PT15M
PT00M
PT15M
Halve the onion and then slice it into “petals”. Place these in a mixing bowl.Cut the cucumbers in 3, and then cut each third into 4 lengthwise sections. Add the cucumber strips to the mixing bowl. Salt the veggies well.Let excess liquids flow out of the veggies and then drain them.Depending on their size, cut each tomato into 6 or 8 wedges. Add these to the cucumbers and onion.Cut the mozzarella the same way as the tomatoes, adding it to the vegetables as well.Add the brown sugar, olive oil and balsamic vinegar, tossing well to make sure that all the vegetables are coated in vinaigrette. Season to taste, adding more olive oil or balsamic vinegar if needed.Right before plating the salad in a deep dish, add the herbs and coarsely break up the crackers using your hands, adding these as well. Toss and serve immediately.Note: Panzanella is a classic Italian salad with fresh tomatoes and day-old bread. The juice from the tomatoes wets the old bread, giving it a second life. Ours is an express version of this classic dish, where crackers are used instead of stale bread. Our salad is meant to be eaten quickly, because the crackers lose their crispiness after a few minutes.Source: Martin Juneau
4
0
0
0
0
4 Pink greenhouse tomatoes
4 greenhouse Lebanese cucumbers
1 small red onion
2 x 100 g fresh mozzarella
40 mL olive oil
15 mL balsamic vinegar
5 mL brown sugar
fresh herbs (dill, Italian parsley, chives, basil), coarsely chopped
20-24 Irresistibles assorted crackers
Salt, to taste
fleur de sel, to taste
freshly ground black pepper, to taste
Cucumber and tomato panzanella with fresh mozzarella and assorted crackers by Irresistibles
4
Appetizers-Accompaniments-Snacks
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME
Ingredients
-
4
Pink greenhouse tomatoes
-
4
greenhouse Lebanese cucumbers
-
1
small red onion
-
2 x 100 g fresh mozzarella
-
40 mL
olive oil
-
15 mL
balsamic vinegar
-
5 mL
brown sugar
-
fresh herbs (dill, Italian parsley, chives, basil), coarsely chopped
-
20-24
Irresistibles assorted crackers
-
Salt, to taste
-
fleur de sel, to taste
-
freshly ground black pepper, to taste
Preparation
Halve the onion and then slice it into “petals”. Place these in a mixing bowl.
Cut the cucumbers in 3, and then cut each third into 4 lengthwise sections. Add the cucumber strips to the mixing bowl. Salt the veggies well.
Let excess liquids flow out of the veggies and then drain them.
Depending on their size, cut each tomato into 6 or 8 wedges. Add these to the cucumbers and onion.
Cut the mozzarella the same way as the tomatoes, adding it to the vegetables as well.
Add the brown sugar, olive oil and balsamic vinegar, tossing well to make sure that all the vegetables are coated in vinaigrette. Season to taste, adding more olive oil or balsamic vinegar if needed.
Right before plating the salad in a deep dish, add the herbs and coarsely break up the crackers using your hands, adding these as well. Toss and serve immediately.
Note: Panzanella is a classic Italian salad with fresh tomatoes and day-old bread. The juice from the tomatoes wets the old bread, giving it a second life. Ours is an express version of this classic dish, where crackers are used instead of stale bread. Our salad is meant to be eaten quickly, because the crackers lose their crispiness after a few minutes.
Source: Martin Juneau
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