Panzanella Salad

Panzanella is a wonderful vehicle for the bounty of summer vegetables, It’s also a bread lover’s best friend. Any assortment of vegetables can be combined with toasted bread cubes. Toss it all with the vinaigrette of your choice and you’ve got a hearty salad that almost eats like a meal. Slice up some grilled meat or an interesting cheese and call it dinner. The ingredients listed below are what I made this time. I honestly make it differently every time. I’ve even grilled the vegetables. Choose a crusty bread that is just a little stale. This go round I used a multi-grain baguette, but sour dough would be wonderful, too. The bottom line for this recipe is use what you like to make the panzanella salad you’ll love.

Panzanella Salad

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Servings

4

Servings 4

Panzanella Salad Print Recipe Servings 4 Servings 4

Ingredients

• 4 Ounces Crusty Bread Cut in 1 inch cubes
• 4 Roma Tomatoes
• 1 Cubalelle Pepper Roughly chopped
• 1/2 Red Onion
• 2 Baby Cucumbers Sliced
• 1/3 Cup Basil Leaves

Dressing

• 2 Cloves Garlic Finely chopped
• 1/2 Tsp. Anchovy Paste
• 2 Tblsp. Flat Leaf Parsley Chopped
• 1 Tblsp. Fresh Chives Chopped
• 2 Ounces Red Wine Vinegar
• 2 Ounces Olive Oil
• 1/8 Tsp. Agave Nectar Optional
• Salt & Pepper To taste

Servings:

Instructions

1. Heat the oven to 325 degrees. Spread the bread cubes on a baking sheet that has been lightly sprayed with olive oil cooking spray. Spray the bread cubes lightly with the olive oil spray. Bake 15 minutes until the cubes are lightly browned. Set aside to cool.

   
2. Quarter the tomatoes lengthwise. Remove the seeds and cut crosswise into 1/2 slices. Cut the onion in half crosswise. Cut each half in thin vertical strips.
3. Put the onions and tomatoes in a large bowl. Add the chopped pepper, cucumbers, and the bread cubes. Tear the basil leaves into bite size pieces and add to the bowl.

   
4. Dressing: Mash the garlic, anchovy paste and a pinch of salt in a mortar. It should be a fairly smooth paste. Combine the oil, vinegar, herbs, and the garlic anchovy paste in a jar with a tight fitting lid. Shake until the dressing is completely blended.

   
5. Pour the dressing over the ingredients in the bowl and toss to coat. Cover and chill for several hours. Serve.

   

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