This is the final installment of Robin Wheeler's Chef's Choice profile of Amy Zupanci, chef/owner of Fond and Township Grocer. Part one is available here, and part two, a Q&A, is posted here.
Few dishes espouse the fresh, sustainable and local ethos of Amy Zupanci
as well as panzanella. This simple salad consists of the best vegetables available right now and makes great use of stale bread that might otherwise go to waste. Zupanci gives her own twist with firm, buttery Castelvetrano olives.
Day-old French bread, cut into 1-inch cubes
salt and pepper
Preheat oven to 450 degrees.
Toss everything together. Spread bread cubes on baking sheet. Bake 15 minutes.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano (Zupanci uses a blend of Turkish and Mexican oregano.)
Salt and pepper to taste
In a bowl, toss a handful of each:
Red onion, thinly sliced
Castelvetrano olives, thinly sliced
Cherry or grape tomatoes, halved
Cucumbers, thinly sliced
Toss with dressing, fresh basil, salt and pepper. Toss to mix. Add croutons and toss again.
Pile salad on plate. Garnish with basil oil, if desired.