Wednesday, August 26, 2009

Panzanella with Raspberries

The raspberries were such an intense color at the greenmarket today. They looked like they’d dye your eyes inky pink just by staring at them. I’d be a bad cook if I ignored a single good tomato in August, especially with the blight of their people. Here are the results…

Panzanella with Raspberries
serves 2

½ teaspoon sea salt
2 tablespoons red wine vinegar
1 shallot, thinly sliced
2 cups fantastic ripe tomatoes, cut in chunks or cherry tomatoes cut in half
¼ cup raspberries
3 cups 2 inch cubes of bread
1 small cucumber, peeled and sliced
1 tablespoon chopped chives
5 large basil leaves, torn to pieces
1/3 cups extra virgin olive oil
1/2 cup ricotta cheese (optional)

in the bottom of a salad bowl mix the salt and vinegar. Add the shallots, let sit for 5 minutes. Add remaining ingredients except ricotta. Toss to combine. Let sit for an hour. Serve topped with a big spoonful of ricotta cheese.


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