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Tom Albrecht's avatar

I love panzanella salad, so I was really excited to make this and it's delicious! I only had grocery store balsamic, but I've ordered a bottle of the Bona Furtuna and will be looking forward to making this again once it arrives. I am curious how much tomato water your tomatoes gave off to make the vinaigrette. Mine seemed quite juicy and based on your pictures, I might have had twice as much as you. The salad is almost swimming in it. I'm sure the pasta will absorb a lot of it over time, but even after the 30 minutes you suggest waiting, there's still a good pool of it in the bottom of the bowl.

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MaryLynn Valitutti Haase's avatar

Comment: I can't WAIT to try this recipe! Question: if one is making sauce from fresh tomatoes, and there are a lot of fresh tomatoes, when would you incorporate the salting technique? I usually cut up 75-ish pounds of tomatoes before putting them through a spremipomodoro machine to begin sauce during the summer. Should I salt before they are processed? I'm always looking to upgrade my technique! And thanks in advance!

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