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Panzanella - ingredient ideas/how to avoid mushiness


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Panzanella - ingredient ideas/how to avoid mushiness

nosestuckinbook | Sep 26, 2007 09:55 AM

I'm planning to make panzanella later this week, taking advantage of the last summer tomatoes from the farmers' market.

I liked the Chow recipe, but wanted to know which ingredients that others have used. I have some bell peppers I'd like to roast and add in, some corn, maybe even a can of garbanzos - too much? While I want to keep it relatively simple, I also have a lot of ingredients I want to use up.

There seemed to be some disagreement in the comments to the Chow recipe about dressing. I'm inclined towards a simply prepared red-wine vinegarette, but am open to other options. Which dressings have worked well for you and which are to be avoided?

Also, any ideas or how-to's for avoiding mushiness? I'd like to make enough for main course and have some leftovers.

Thank you!

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