Tuscan Tomato Panzanella with Mango Sorbetto

Gelato doesn't belong on the side of the plate, it belongs at the center of the conversation. That was the topic of discussion last week with Simona Faroni, owner of GS Gelato.

A fresh take on a classic summer salad in the Italian Way. The refreshing, sweet chill of mango sorbetto cuts through the acidity of tomato and vinegar to deliver a surprising palate pleasure.

Tuscan Tomato Panzanella with Mango Sorbetto

Ingredients

For the tomato salad:

• 2 heirloom tomatoes (try one green, one deep red-blue for color contrast)

• 1 pint grape tomatoes

• 2 Tbsp extra virgin olive oil

• 1 Tbsp balsamic vinegar

• Salt and pepper, to taste

For the pickled onion:

• 1/2 red onion, thinly sliced

• 1 pint water

• 1/2 pint red wine vinegar

• 1 Tbsp sugar

• Salt, to taste

For the Parmigiano croutons:

• 1/4 baguette, cut into 1/2″ cubes

• 2 Tbsp grated Parmigiano Reggiano

• 2 Tbsp extra virgin olive oil

To finish:

• Fresh basil leaves

• Mango Sorbetto

  
  

Recipe

Halve the grape tomatoes and cut the heirloom tomatoes into 1″ chunks. Toss in a bowl with olive oil, balsamic condiment, salt, and pepper. Marinate in the fridge for 30 minutes.

While the tomatoes marinate, slice the red onion very thin. Bring the water, red wine vinegar, sugar, and a pinch of salt to a boil. Boil the onion slices for a couple of minutes, then drain and refrigerate.

For the croutons, toss the baguette cubes with olive oil and Parmigiano. Heat the remaining olive oil in a nonstick pan and slowly roast the cubes until golden and crisp. Set aside.

To plate, portion the marinated tomatoes across four plates, spooning over the marinade juices. Top each with 4–5 slices of pickled onion, a scattering of Parmigiano croutons, and fresh basil leaves.

Finish with several small scoops of Alfonso Mango Sorbet on top. Serve immediately, while the sorbet is just beginning to melt into the salad.

This dish is a reminder that gelato and sorbet don’t have to live in a separate course. The next time you’re planning a summer menu, look for the savory dish that already has some acidity and brightness , and ask what a small scoop of the right sorbet could add.