Philosophizing About Food With Francine: Panzanella

by Francine Black

Panzanella to be! 

In Tuscany and Umbria, where the tomatoes ripen to perfection under the glorious Italian sun, we learn of a rustic tomato salad known as panzanella. 

We begin with fully ripened fruits chopped or sliced to release their excellent juices paired with slices of sweet onion and basil or parsley. A very simple dressing of olive oil and sometimes vinegar, and a bit of salt and ground pepper form the base for our salad. 

Finally I like to add toasted chunks of our best bread and give it all a gentle mix. If there happens to be some stale bread around, all the better. We’ll break it up and toss that in instead to soak up the all the delicious juices. 

Here in our little corner of the world we also grow tomatoes that are not to be despised: sweet cherry and grape varieties, purple and orange heirlooms, beefsteaks, and so many more. I’m sure you have your favorites. 

What could be nicer on a warm summer evening than a bright serving of panzanella alongside a piece of your favorite grilled protein and roasted veggie. 

Buon appetito!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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