9900 AUGUST 2019
Tomato, Basil, and Cucumber
Panzanella with Grated Tomato
Balsamic Vinaigrette p. 102This summer blockbuster panzanella from
Samin Nosrat, author of Salt, Fat, Acid,
Heat, pairs oven-roasted sourdough
croutons with juicy ripe tomatoes, raw red
onion, and crisp cucumbers. Grated tomato
adds a gentle acidity and chunky texture to
the vinaigrette, helping it cling to every bite.