I ran across an old recipe clipping the other day and thought I’d share it. It’s perfect for summer.
Panzanella or panmolle is a salad of bread and tomatoes popular in Italy. It includes chunks of soaked stale bread and tomatoes (sometimes also onions and basil) dressed with olive oil and vinegar.
The use of rosemary branches as skewers is a unique way to enjoy this Tuscan-style salad. Along with the grilling, the rosemary branches impart a wonderful flavor to the veggies. This is how this recipe originally appeared in the Vegetarian Times Magazine in July 2008.
Try this recipe with mini rosemary skewers made by stripping rosemary branches of all but the top leaves and threading half of ingredients onto each branch.
16 cherry tomatoes
16 bite-size squares focaccia
12 large basil leaves
12 0.33-oz. bocconcini (small mozzarella balls)
12 radicchio leaves (from 2 small heads)
4 Tbs. garlic oil
1 ½ Tbs. balsamic vinegar
8 cups baby arugula
4 rosemary branch skewers
1. Thread each skewer with 1 cherry tomato and 1 focaccia square. Wrap 1 basil leaf around 1 mozzarella chunk, then wrap in radicchio leaf. Thread radicchio-cheese bundle onto skewer, making sure skewer slides through center of mozzarella chunk and seam of radicchio leaf to “seal” it shut. Repeat process until each of 4 skewers holds 4 tomatoes, 4 focaccia squares, and 3 radicchio-cheese bundles.
2. Whisk together oil and vinegar in bowl. Season with salt and pepper. Brush half of vinaigrette over skewers.
3. Oil grill grates, and preheat grill to medium. Place skewers on grill and cook 6 minutes with hood open, turning several times.
4. Divide arugula among 4 plates. Top each plate with Panzanella Stick, and drizzle with remaining vinaigrette.