Mexican Panzanella & Chicken Tinga Tostadas With Persian Cucumbers
With salsa verde, pickled onions and all the cilantro and lime. Perfect for welcoming spring in Boerum Hill.
Half a loaf of day-old rustic bread or sourdough (the thicker the crust the better!)
4-5 Persian Cucumbers, cubed
1 Bunch of Radishes, sliced and halved
1/2 cup Mozzarella Cheese, cubed
1/2 cup olive oil (for bread)
1/2 cup olive oil (for dressing)
2 Limes (juiced)
Handful Parsley roughly chopped
Handful Cilantro roughly chopped
1 tbsp. Chili powder
Salt and Pepper to taste
1. Preheat oven to 350°F
2. Slice the crusty thick bread down the center and chop up into 1" pieces. You can get rid of some of the extra dough interior, the crusty bits are what you want.
3. Toss bread cubes in a bowl with the 1/2 cup olive oil and chili powder. You can be generous with the chili powder if you want your Panzanella to have more of a kick.
4. Transfer cubed and oiled bread onto a pan and bake in the oven for 10 minutes. We don't want the bread to get too hard, just to soak in all the oil and chili. After taking out of oven let stand to cool.
5. While bread is in the oven, make dressing by combining the chopped herbs with oil and lime juice, salt and pepper.
6. Combine all crunchy bread with cucumbers, radishes and mozzarella in a bowl and toss. Add dressing, sprinkle with Maldon and serve!
The best part about this salad is the juices soaking into the crunchy bread. I like to add dressing and let salad stand for 5-10 before digging in.