Panzanella Salad
If you could go anywhere in the world today, anywhere at all, where would you go? For me it would be a toss up between Italy because I love the food or Japan well, because I also love the food. But since I can't go at a moment's notice nor have the resources for it, I will just make me an Italian style salad that would make me feel better.
Panzanella is an Italian salad that is composed of more than 50% bread. Yes, that much bread in a salad is allowed in this case. The variety of textures from the croutons and the cool crispness of the vegetables make this an ideal summer salad. And the light tangy dressing paired with it is lip-smacking delicious.
The beauty of building a salad is you can add whatever is availble at home. You can vary what you add to this panzanella by using vegetables like grilled squash, capsicum, cucumbers and of course sweet ripe tomatoes. This salad is simply dressed with a light homemade red wine vinegar dressing that you put together in a jar and shake to mix.
Go ahead and indulge without the guilt. And while you're at it, plan your itinerary for when you do go on that trip. Enjoy!
The beauty of building a salad is you can add whatever is availble at home. You can vary what you add to this panzanella by using vegetables like grilled squash, capsicum, cucumbers and of course sweet ripe tomatoes. This salad is simply dressed with a light homemade red wine vinegar dressing that you put together in a jar and shake to mix.
Go ahead and indulge without the guilt. And while you're at it, plan your itinerary for when you do go on that trip. Enjoy!
Panzanella Salad
Ingredients
5 cups stale country-style bread, large cubes
4 tablespoons olive oil
salt and pepper
5 cups stale country-style bread, large cubes
4 tablespoons olive oil
salt and pepper
1-1/2 cups cucumber, sliced
1-1/2 cups fresh tomatoes, diced
1/4 cup sliced olives
2 tablespoon capers
For the Dressing:
1/4 cup red wine vinegar
3 tablespoons honey
1/2 cup olive oil
1 medium shallot, sliced thinly
salt and pepper, to taste
1-1/2 cups fresh tomatoes, diced
1/4 cup sliced olives
2 tablespoon capers
basil leaves for garnish
Parmesan cheese, grated
Parmesan cheese, grated
For the Dressing:
3 tablespoons honey
1/2 cup olive oil
1 medium shallot, sliced thinly
salt and pepper, to taste
Instructions
1. Preheat oven to 350F.
2. To make the croutons, arrange bread cubes on a sheet pan.
3. Drizzle olive oil on the bread. Season with salt and pepper.
4. Put bread in the oven to crisp and brown about 10 minutes turning pieces halfway through baking. Set aside to cool.
5. Make the dressing by combining shallots, red wine vinegar, honey, olive oil, salt and pepper in a jar with cover. Shake the jar until all ingredients are mixed well. Chill until ready to use.
6. In a large salad bowl, gently toss together croutons, tomatoes, cucumbers, olives and capers with the salad dressing.
7. Garnish salad with basil leaves and grated Parmesan cheese.
1. Preheat oven to 350F.
2. To make the croutons, arrange bread cubes on a sheet pan.
3. Drizzle olive oil on the bread. Season with salt and pepper.
4. Put bread in the oven to crisp and brown about 10 minutes turning pieces halfway through baking. Set aside to cool.
5. Make the dressing by combining shallots, red wine vinegar, honey, olive oil, salt and pepper in a jar with cover. Shake the jar until all ingredients are mixed well. Chill until ready to use.
6. In a large salad bowl, gently toss together croutons, tomatoes, cucumbers, olives and capers with the salad dressing.
7. Garnish salad with basil leaves and grated Parmesan cheese.
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