Tomato Panzanella with Coriander Berries
Recipe by Local Roots recipe contributor, Netanya Rommel, @netanyar
My favorite part of summer is enjoying a fresh panzanella salad. The great thing about this recipes that you can sub any vegetable (or stone fruit) you have laying around. This week I chose to put one together with some fresh tomatoes, callaloo leaves and a lemon vinaigrette with coriander berries.
Ingredients:
2 tomatoes, chopped into large wedges
Callalool leaves, torn in pieces
2 cups of toasted sourdough or country bread
1/2 cup olive oil
1 lemon
1 clove garlic, grated
1 tsp coriander berries
Salt & Pepper
Fresh herbs (mint, parsley, etc.), chopped
Directions: In a bowl, combine olive oil, garlic, lemon and coriander berries. Season to taste. Toss in half of the sourdough bread. Let sit for 5 minutes. Toss in callalool leaves, and fresh herbs. Season with salt and pepper.
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