Ingredient: Fresh Chives

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. DIGITAL CAMERASlice 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
Dressing
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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Spicy Garlic & Herb Bread Baked in a Pot

Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Ingredients
Servings: Loaf
Instructions
  1. Sprinkle yeast over warm water, add the pinch of sugar and stir gently. Allow the mixture to rest and foam for about 5 minutes.
  2. Melt the butter in a saucepan. Remove from heat and add the herbs, pepper flakes and garlic. Set Aside.
  3. Put flour in a large bowl. Add salt, pepper,yeast mixture, and butter mixture. If you have a stand mixer: Fit it with the dough hook and stir at low speed 10 - 12 minutes until dough cleans the sides of the bowl. If you do not have a stand mixer: Mix ingredients in bowl until combined. Turn onto floured surface and knead by hand about 15 minutes. Whichever method you use the dough should be smooth, supple yet firm.
  4. Place the dough in a large oiled bowl, turning to coat dough. Cover with plastic wrap and allow to rest in a warm place until doubled in bulk, Approximately 1 hour.
  5. When doubled in size, place on a floured surface and knead by hand about 2 minutes. Form into a "Boule" shape (flat bottom rounded ball). Preheat oven to 450 degrees.
  6. In a large Dutch Oven or Heavy Soup Pot, add 2 Tablespoons of Olive Oil to coat the bottom. Put the dough ball in the pan. Cut a fairly deep cross in the top using a sharp thin bladed knife. Drizzle with 2 -3 more Tablespoons of olive oil on top of dough. Sprinkle generously with Coarse Sea Salt and Red Pepper Flakes.
  7. Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove the lid and bake for an additional 15 - 20 minutes. Remove from oven and allow to cool until it can be easily removed for the pot. Bread can be served warm or cool and will keep up to 3 days if wrapped tightly. Provided it lasts that long!
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