Spicy Panzanella
from the Tuscan kitchen of Sharmagne Leland-St. John

1 large cucumber, chopped
4 slices day-old bread, torn into small pieces
4 large Roma tomatoes, chopped (divided)
1/2 cup fresh basil, cut into strips
Oil for drizzling

Dressing:

1 Jalapeño pepper, finely chopped
Juice from 1 lime
1 tablespoon water
2 tablespoons olive oil
Salt and pepper to taste

Preheat the oven to 280º F.

The bread should be crisp. Coarsely tear bread
into bite sized pieces. Place on a baking tray,
drizzle with a bit of olive oil, season to taste
and roast until golden and crunchy.

Set aside to cool. Reserve 2 tablespoons of the
chopped tomatoes to use in the dressing. Place
the rest of the tomatoes, cucumbers and basil
into a large bowl. Sprinkle generously with salt
and pepper. Toss to mix.

In a small sauce pan over medium heat sauté the
jalapeño with a few drops of olive oil for approx-
imately one minute, then add the reserved tomato
and 1 tablespoon of water. Cook for an additional
two minutes, until the tomato juice is released.
Once the water evaporates, sprinkle with salt and
pepper.

Remove from the heat and pour the jalapeño-tomato
mixture onto the cutting board.   Chop finely and
return it to the pan, with no heat, add the lime juice
and olive oil.   Pour the dressing over the bread and
vegetables. Toss to mix. Adjust the salt and pepper to
taste. Let stand for 30 minutes so the bread can soak
up the juice, then serve.



 

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