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Start this week off right with Danielle’s take on a traditional Tuscan panzanella. With chopped grilled chicken, crispy pastrami, toasted bread, and a stunning tomato vinaigrette, tonight’s dinner just got interesting! Watch the video!
4 medium tomatoes (or 2 very large), sliced crosswise
2 tablespoons Kedem Red Wine Vinegar
3 shallots, finely chopped
5 tablespoons Bartenura Extra-Virgin Olive Oil
1 teaspoon salt
1 teaspoon pepper
8 chicken cutlets
3 tablespoons Bartenura Olive Oil
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
6-ounce package beef fry
1 loaf whole-wheat sourdough bread, crust cut away and sliced lengthwise to make two long slices of bread
1 purple cabbage, diced into 1-inch cubes
2 kohlrabis, peeled and diced into 1-inch cubes
4 cucumbers, diced into 1-inch cubes
2 large red peppers, diced into 1-inch cubes
1 and 1/2 cups yellow cherry tomatoes, halved
1 cup radishes, thinly sliced
1 purple onion, thinly sliced
4 scallions, thinly sliced
1 cup Tuscanini Kalamata Olives, halved
1 Thai chili, thinly sliced
Using a box grater, grate cut sides of the tomato down to the skin and discard.
Add the rest of the ingredients to the tomato “pulp” and mix well. Refrigerate till serving.
Combine everything in a zip-top bag and marinate for at least one hour.
Lightly oil grill and grill the chicken cutlets until cooked through (two to three minutes on each side).
Lay strips of beef fry on grill (be careful, it splatters) and cook until crispy.
Drizzle olive oil and salt on bread and grill for two minutes on each side.
Thinly slice chicken, cut bread into 1-inch cubes and crumble the beef fry.
Put all salad ingredients in a bowl.
Add to the salad and toss with vinaigrette.
How Would You
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Delicious! I live in Israel so submitted the beef fry for thin steak. So refreshing and fresh!
Sounds delicious!