Panzanella (Bread and Tomato Salad)
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Introduction
Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. This salad was invented when times were tough, as a way to use up stale bread.
Ingredients
2 cups whole-grain bakery-style bread, cut into 1/2 inch cubes
1/2 cup red onion, diced
4-5 tomatoes, diced
1 cucumber, peeled and diced
2 garlic cloves, chopped
1/2 teaspoon black pepper
1 tablespoon capers, drained and rinsed
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce (about 3 cups), torn into bite-size pieces,
1/2 cup feta cheese, crumbled
2 teaspoons Dijon mustard
2 tablespoons red or rice wine vinegar
3 tablespoons olive oil
1/2 cup red onion, diced
4-5 tomatoes, diced
1 cucumber, peeled and diced
2 garlic cloves, chopped
1/2 teaspoon black pepper
1 tablespoon capers, drained and rinsed
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce (about 3 cups), torn into bite-size pieces,
1/2 cup feta cheese, crumbled
2 teaspoons Dijon mustard
2 tablespoons red or rice wine vinegar
3 tablespoons olive oil
Directions
Preheat the oven to 375 degrees.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
Number of Servings: 6
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