Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
While my take on this traditional Tuscan summer salad does not involve stale bread, I simply toasted some yummy sourdough, it does include fresh, heirloom tomatoes, basil, sea salt and pepper, extra virgin olive oil, filet mignon, and Ski Queen (gjeistost) cheese. It’s a combination of flavors you can imagine – and then savor on your tongue as you treat yourself.
Just do it!
Seeded Sourdough Steak & Ski Queen Panzanella Salad
Seeded Sourdough Steak & Ski Queen Panzanella Salad
1 cup seeded sourdough bread, cut into 1″ chunks
1 Tbs. extra virgin olive oil
6 oz. filet mignon, grilled our sous vide until medium rare
sea salt and pepper
8 oz. Ski Queen cheese (gjeitost), cut into 1″ chunks
1 large heirloom tomato, cut into 1″ chunks
1 cup romaine lettuce
1 Tbs. extra virgin olive oil
sea salt and pepper
fresh basil leaves
Preheat the oven to 425 degrees.
On a parchment lined cookie sheet, place the sourdough chunks and toss with olive oil. Roast for about 15 minutes, until hard and beginning to brown.
Remove from oven and cool.
Meanwhile, cook the filet mignon, either on the grill or via sous vide, until medium rare – seasoning with sea salt and pepper.
Chop the cheese and tomato into 1″ cubes.
Toss all ingredients together in a large salad bowl. Enjoy on a warm summer night, with a great big glass of red wine.
