COOKBOOK
CHEF BOB'S PANZANELLA (Bread Salad)

Take advantage of the many varieties of tomatoes that are now in season at the Market. Chef Bob Gilbertson likes to mix several types of tomatoes for interesting color, texture and flavor combinations. Fresh savory adds a woodsy, herbal component, and Blondie’s Best cheese from Pedrozo Farms rounds out the flavors with it’s buttery smoothness. The bread cubes soak up the goodness of the tomato juices and the dressing.. This panzanella uses savory instead of basil, and a firm, rich cheese instead of mozzarella. That’s what shopping at the farmers’ market is all about – finding new ingredients that can be used in traditional recipes. Of course, if you prefer, you can make this panzanella the classic way too. Either way, it’s a delicious addition to a summer buffet.


3/4 pound day-old bread or Pan-o-rama Bakery country baguette
1 pint cherry tomatoes
3 large beefsteak tomatoes
2 or 3 medium to large heirloom tomatoes
2 cucumbers
1 small red onion
1 tablespoon fresh savory
Pedrozo Farm’s Blondie’s Best Cheese
Coarse salt
Freshly ground black pepper
Hare Hollow olive oil
Sherry vinegar

Slice cherry tomatoes in half, and chop beefsteak and heirloom tomatoes into bite-size chunks. Dice cucumbers, and thinly slice the red onion. Remove the thin narrow leaves of the savory from their stems. Discard stems and finely mince the leaves. Dice cheese into ½-inch pieces. Combine all ingredients in a large bowl, sprinkle with salt and pepper, and then drizzle with lemon oil then sherry vinegar. The ratio of oil to vinegar should be approximately four parts oil to one part vinegar. Toss all ingredients together in the bowl. Cut the bread into bite-sized cubes and add to the mixture. Add another sprinkle of salt and pepper, and drizzle in a little more oil. Stir everything together well so that the bread will start to soften and absorb the flavors. Taste, adjust seasonings and serve.