This Panzanella with Pandesal is a Filipino twist on the Italian Panzanella Salad. Made with toasted Pandesal with creamy pieces of Kesong Puti and Malunggay Pesto. It's summer on a plate.
Rip each Pandesal into 4 pieces and place in a bowl. Drizzle some olive oil (about a tablespoon or so) and season with a teaspoon each of salt and pepper.Toast for 10 minutes until nice and golden. Take out of the oven when done and leave too cool on the counter.
Season Tomatoes
While the bread is toasting cut the tomatoes into wedges. Place them in a colander that has been set over a bowl. Sprinkle a tablespoon of salt over the tomatoes and leave to sit for 10 minutes until the juices have seeped out.es
Make Dressing
Take the bowl with the tomato juice and add in 2 tablespoons of cocomansi and ¼ cup of olive oil. Stir well.
Serve The Salad
To serve the Panzanella with Pandesal place the lettuce on a large plate and layer on top the tomatoes, toasted Pandesal, kesong puti, and malunggay pesto. Drizzle some of the dressing all over and leave the rest on the side