Chef Gerry, from The Gingerman Restaurant in Greenwich, shares how to make one of his best-selling salads: panzanella salad.
Recipe:
4 heirloom grape tomatoes cut into half
2 slices of day old bread grilled and cut into cubes
1 cucumber skinned and seeded, cut into large chunks
1/2 red onion chopped
Bunch of fresh basil cut into pieces
Salt & pepper to taste
Assembly:
Place all ingredients in a bowl and mix with wooden spoon. Add vinaigrette and season to taste.
Variations:
You can also add cheese to salad, such as buratta, goat cheese, or fresh mozzarella, smoked gouda etc.. What ever cheese you have in your refrigerator
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