on a hot evening. It's a panzella salad expanded into a main course. I used snow peas instead of snap peas, anchovy paste instead of the filets, and feta cheese. Leftovers were still good the next evening. The instructions mention garlic twice, though it's only listed once. I suppose you could double it.
(from Lynne Rosetto Kasper)
"Dear Friends,
Everything is here in one bowl, your entire supper, so don't be put off by the long list of ingredients—it's a collection of bits and pieces from the fridge, pantry, garden, or market. You don't do much more than blend everything together and let the ingredients get to know each other.
Stale bread is still like money in the bank for most Mediterranean peoples—the best bread to use for salads. This salad cashes in on the tomatoes of the season, but do improvise with whatever fresh vegetables are at their peak. In fact, last night we did this with just a few tomatoes, lots of sweet Walla Walla onions, fresh basil, celery and bread.
The salad is prettiest piled on a plain white platter or in a white bowl. Serve it cool, but never, ever cold. It begs for iced tea or a chilled rosé.
A Summer Mediterranean Supper Salad
Copyright 2007 Lynne Rossetto Kasper
Serves 4 to 6 with leftovers
1 medium red onion, cut into 1/2-inch dice
About 4 cups ice water
About 4 cups (1/2 loaf) leftover coarse, chewy country bread cut into 1-inch pieces
7 tablespoons wine vinegar and more as needed
1 cup cold water
2 oil-packed anchovy fillets (you won't taste them but they deepen and enrich the salad
1 small clove garlic, minced
1 small stalk celery with leaves, thinly sliced
2 sweet yellow peppers, cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and diced
2 1/2 pounds ripe, delicious-tasting tomatoes, cut into wedges
Handful sugar snap peas, trimmed and halved
About 18 fresh basil leaves
1 medium-hot fresh chile, seeded and chopped (optional)
12 pitted Kalamata olives
3 whole scallions
1 tablespoon capers, rinsed
6 or so fresh mint leaves
3 to 5 tablespoons fruity extra-virgin olive oil
4 ounces ricotta salata or feta cheese, crumbled
Salt and freshly ground black pepper to taste
1. In a small bowl, cover onions with the ice water. Put bread in medium bowl, tossing with 3 tablespoons of the vinegar and the 1/2 cup water. Add more water if you think the bread needs it to be thoroughly moistened. Set aside while you prepare everything else.
2. In a large bowl, mash anchovy, garlic, and remaining 4 tablespoons of vinegar. Let them stand about 10 minutes (this mutes the anchovy). Add the celery, peppers, cucumber, tomatoes, and peas.
3. Set aside a few whole herb leaves, then finely chop the rest with the garlic, chile (if using), olives, scallions, and capers. Add these to the bowl. Drain the onions and toss them into the bowl.
4. Squeeze the bread dry. Fold it gently into the salad along with the olive oil and cheese. Taste the salad for seasoning, adding a little more vinegar if needed. Garnish with the herb leaves. Serve at room temperature."
(from Lynne Rosetto Kasper)
"Dear Friends,
Everything is here in one bowl, your entire supper, so don't be put off by the long list of ingredients—it's a collection of bits and pieces from the fridge, pantry, garden, or market. You don't do much more than blend everything together and let the ingredients get to know each other.
Stale bread is still like money in the bank for most Mediterranean peoples—the best bread to use for salads. This salad cashes in on the tomatoes of the season, but do improvise with whatever fresh vegetables are at their peak. In fact, last night we did this with just a few tomatoes, lots of sweet Walla Walla onions, fresh basil, celery and bread.
The salad is prettiest piled on a plain white platter or in a white bowl. Serve it cool, but never, ever cold. It begs for iced tea or a chilled rosé.
A Summer Mediterranean Supper Salad
Copyright 2007 Lynne Rossetto Kasper
Serves 4 to 6 with leftovers
1 medium red onion, cut into 1/2-inch dice
About 4 cups ice water
About 4 cups (1/2 loaf) leftover coarse, chewy country bread cut into 1-inch pieces
7 tablespoons wine vinegar and more as needed
1 cup cold water
2 oil-packed anchovy fillets (you won't taste them but they deepen and enrich the salad
1 small clove garlic, minced
1 small stalk celery with leaves, thinly sliced
2 sweet yellow peppers, cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and diced
2 1/2 pounds ripe, delicious-tasting tomatoes, cut into wedges
Handful sugar snap peas, trimmed and halved
About 18 fresh basil leaves
1 medium-hot fresh chile, seeded and chopped (optional)
12 pitted Kalamata olives
3 whole scallions
1 tablespoon capers, rinsed
6 or so fresh mint leaves
3 to 5 tablespoons fruity extra-virgin olive oil
4 ounces ricotta salata or feta cheese, crumbled
Salt and freshly ground black pepper to taste
1. In a small bowl, cover onions with the ice water. Put bread in medium bowl, tossing with 3 tablespoons of the vinegar and the 1/2 cup water. Add more water if you think the bread needs it to be thoroughly moistened. Set aside while you prepare everything else.
2. In a large bowl, mash anchovy, garlic, and remaining 4 tablespoons of vinegar. Let them stand about 10 minutes (this mutes the anchovy). Add the celery, peppers, cucumber, tomatoes, and peas.
3. Set aside a few whole herb leaves, then finely chop the rest with the garlic, chile (if using), olives, scallions, and capers. Add these to the bowl. Drain the onions and toss them into the bowl.
4. Squeeze the bread dry. Fold it gently into the salad along with the olive oil and cheese. Taste the salad for seasoning, adding a little more vinegar if needed. Garnish with the herb leaves. Serve at room temperature."