Tomato panzanella with corn, cucumbers, and herb salad from Ruffage: A Practical Guide to Vegetables (page 429) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chilipip on July 08, 2024

    A summer favorite and so easy. Followed exactly the first time-- have since made a few tweaks: 1) Remove some of the crust from the bread (chef's treat!) When tearing, aim for 1" chunks. 2) 4T oil is perfect for the croutons. "Glugs" are so liberating, but here I've found more precision helps 3) You can skip the oven entirely! Cooking croutons on the stove helps achieve the toasty exterior/soft interior, and quickly searing the corn (1 side only) over high heat helps keep its fresh flavor. 4) If baking the croutons, go 12ish min to get things crispier and help the salad hold up over time. 5) Skip the optional butter (?!)--it's rich but in an unexpected, dairy-ish way...a little gross. 6) Definitely add the optional vinegar! 7) A mix of herbs is key--I like the freshness of basil, parsley, and mint. 8) I don't think I'd add fresh mozzarella directly, but it's so nice on the side!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.