Fresh Fusions: Mango Panzanella Salad
Photography and styling by Sara Ghedina
First-time TABLE contributor Sara Ghedina was born and raised in Italy, and came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind, and hills made an impression. “But I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”
PANZANELLA MANGO SALAD
Panzanella is a traditional Tuscan salad, very popular in the summer. It is made with onions, tomatoes and chopped stale bread, that becomes rehydrated from the dressing and the juice of the tomatoes. It sometimes includes fragrant basil when available. In Italy, you might be put in jail for making this completely non-traditional version, but anything goes in California! It is inspired by the sweetness of mango salsa, a staple of South American cuisine that is often found throughout San Francisco, paired with grilled chicken or fish, or as a creative taco condiment. Use sourdough bread for even more multicultural cultural fusion.
Ingredients
For the salad
4 thick slices day-old country bread
2 tbsp. extra-virgin olive oil
3 garlic cloves
3 cups cherry tomatoes
1 large mango, cubed
2 green onions, sliced
2 tbsp. chopped cilantro
For the dressing
Juice of 1/2 lemon
Juice of 1/2 lime
4 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. chili pepper flakes
Instructions
Heat a grill to medium heat. Brush the slices of bread with the olive oil, then grill them until lightly charred on both sides. Rub with the garlic cloves when they are still hot, then set them aside for few minutes. When they are cool enough to handle, tear them into bite-sized pieces and set aside.
For the dressing, whisk together the citrus juice, the olive oil, balsamic vinegar, salt, pepper and chili flakes.
Cut the cherry tomatoes in half, and place them in a large bowl together with bread, mango and green onion.
Toss with dressing and mix well. Let the salad rest for at least 10 minutes, in order for the bread to soften. Just before serving, sprinkle with chopped cilantro.
Serves 4
Please sample Sara’s other vegan fusion recipes: California Quinoa Salad, Curried Lentil Salad, and Strawberry Kale Salad.
STORY, PHOTOGRAPHY AND STYLING BY SARA GHEDINA
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