SALAD, PANZANELLA POTATO

This is a riff on traditional panzanella salad in that we replace the day old bread with potatoes!  Also we serve it on a slice of bruschetta to soak up the dressing before you eat it. This way the “bread” component is still there. Seen here in picture served with smoked salmon with B&B sauce.

Ingredients:
2-3 pounds fresh tomatoes, peeled and seeded, if desired, and cut into 1 inch pieces or equal to the size of your potatoes.
1/4 cup red wine vinegar
2/3 cup EVOO
1/4 cup grated parmesan cheese
3 anchovy filets, pasted
2 garlic cloves, minced
1/4 cup caper berries
1/4 cup minced red onion
sea salt to taste
pepper, coriander to taste
2 lbs. red bliss potatoes, quarted, about 1 inch pieces, cooked
6 slices grilled Italian style bread (bruschetta)

Method: Combine vinegar, oil, garlic,  parmesan cheese, capers, and red onion. Season to taste, with SPC. Add cooked potatoes and toss in tomatoes with juice. Drizzle in a little EVOO if needed  to coat well. Add Parmesan cheese at service, tossing lightly. Serve salad atop arugula, lightly seasoned with EVOO and salt.