Rugger eats

Summer Panzanella

Summer Panzanella
Posted on: October 23, 2013: 8:11:55
Tagged under: GANT Rugger, Rugger Eats

I take croutons seriously. Here, instead of soaking the croutons and running the risk of getting them soggy, I toss them briefle in the vinaigrette. The addition of mozarella takes a cue from another simple classic salad, the caprese, and brings this to a whole new taste level. This is a bread salad... So buy really high-quality bread. - Max

Summer Panzanella


Serves 1

3 heirloom or 6 plum tomatoes, ripe but firm, cored and cut into big chunks

2 garlic cloves, 1 minced and 1 chrushed but left whole

2 tbsp sherry vinegar

2 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil, plus ¼ cup ( 2 fl/oz/60 ml), plus more for drizzling ½ cup ( ½ oz/15 g) packed fresh basil leaves, plus more for garnish

Salt and freshly ground pepper

1 loaf crusty sourdough bread, unsliced

1 ball fresh mozarella di bufala or cow's milk mozarella


This is how you do it:

1. Preheat the oven to 400°F (200 °C)

8 oz (250 g) thinly sliced provolone cheese

arugula pesto


This is how you do it:

1. In a large bowl, combine the beef, ricotta parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tbsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.


2. Put the tomatoes in a large bowl and add the minced garlic, 1 Tbsp of the sherry vinegar, 1 Tbsp of the balsamic vinegar, and the 1 Tbsp olive oil. Tear the ½ cup basil leaves into the bowl and season generously with salt and pepper. Toss to mix well. Set aside so the flavors can develop while you make the croutons.


3. Slice the crust off the bread loaf and tear the bread into roughly 2-inch (5 cm) pieces. Pile onto a baking sheet and toss with the ¼ cup olive oil, a generous sprinkling of salt, and the crushed garlic. Spread in a single layer and bake until the croutons are golden brown on the outsiden and still chewy on the inside, about 12 minutes. Remove from the oven, transfer to a bowl, and drizzle with the remaining 1 Tbsp each of the vinegars. Toss to combine.


4. To assemble the salad, arrange the croutons and tomatoes in a nonchalant manner on a large serving platter. Tear apart the mozzarella and drape the pieces over the bread and tomatoes. Garnish with a few more basil leaves and another drizzle of olive oil. Serve right away


This is a CookBook

Recipes for Real Life, by the Sussman brothers, features meals for one, two or many as well as plans of attack for dinner parties. We have picked out two of our favorite recipes for you to enjoy right away - the cookbook will be sold in the GANT Rugger stores this fall.