Panzanella salad and butter cake recipe


Panzanella Salad



3 tablespoons good olive oil                            1 small French bread or Focaccia, cut into cubes (6 cups)

1 teaspoon kosher salt                                      1 cup heirloom  tomatoes cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced    1 cucumber, peeled, seeded, and sliced 1/2-inch thick

20 large basil leaves, coarsely chopped         1 red bell pepper, seeded and cut into 1-inch cubes

1 ear of corn removed from cob


For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, until nicely browned. Add more oil as needed.


  1. For the vinaigrette, whisk all the ingredients together.


  1. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and corn. Add the warm bread cubes and toss with the vinaigrette. Season with salt and pepper.


  1. Serve immediately or allow the salad to sit for about half an hour for the flavors to blend.



Butter Cake with Macerated Berries and Mascarpone



1 pint fresh berries                                           10 fresh mint leaves

1 1/2 cups dry rose wine                                         2 tablespoons honey

Juice of 1 orange                                                       1 pint mascarpone

2 grinds black pepper                                               1 slice butter cake



  1. Place the berries in a medium bowl and tear in the mint.


  1. In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.


  1. In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.


  1. Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.