Recipe by Chef Virginia Monaco
Panzanella, a Tuscan bread and tomato salad, is a staple on my summer menus. Here I give it a Spanish twist by tossing in roasted piquillo peppers, pimentón dressing and beautifully briny boquerones to pair with the perfectly ripe summer tomatoes we wait for all year. Enjoy with a nicely chilled glass of Muga Rosado on a hot summer day, and transport yourself to the breezy shores of the Mediterranean.
1 loaf of stale neutral bread, preferably Tuscan
1 ½ pounds of tomatoes, diced
4 piquillo peppers
1 cup empeltre olives, pitted
6 boquerones filets, cut into thirds
½ red onion, diced
for the dressing:
1 cup olive oil
¼ cup sherry vinegar
1 teaspoon sweet pimentón
1 tablespoon chopped fresh oregano
Cut the crusts off the bread and cut into generously-sized squares.
Add tomatoes, olives, boquerones, red onion and bread to a large bowl.
Drain, de-seed and rinse the piquillo peppers. Julienne and add to bowl.
Toss all ingredients together in bowl, with ½ cup of the dressing.
Spanish Panzanella with Pimentón Dressing
Chef Virginia Monaco puts a Spanish twist on the classic Italian bread salad recipe featuring piquillo peppers, boquerones, olives and pimentón.