What Happens When You Combine A Panzanella Salad With A Caprese Salad?
It’s August and the best time of the year for fresh local tomatoes in the Philadelphia area so we are always looking for great recipes featuring local produce. I will even go so far to say there are only a couple or three months of year where fresh tomatoes are worth purchasing. Yes, you can find decent tomatoes shipped in from Florida or California but they don’t have any taste when compared to local (Jersey) tomatoes this time of year.
My wife found this recipe in the WSJ newspaper last year and we have been adapting and recreating it whenever great tomatoes are available. We also like to use fresh Jersey peaches that are in their prime right now.
Caprese Salad vs Panzanella Salad
If you are not familiar with these two salads, caprese salad are prepared with tomatoes, fresh mozzarella cheese and fresh basil. Panzanella salad is composed of day-old bread combined with fresh tomatoes. This salad is a combination of the two with the addition of a couple of stone fruits – peaches and plums but nectarines work well too.
Most supermarkets now sell some version of fresh mozzarella either as large egg size balls or smaller versions about the size small plum. It should be soft with a moist texture and lots of milky flavor. This is not the firm mozzarella balls you find in some supermarkets and used for making pizza.