Panzanella

This is the first time I’ve ever made Panzanella and I was really pleased with the results.  The combination of fresh tomato, cucumber, onion, and bread, combined with the dressing works very well together.  The quantity I made was for 2 main course servings or approximately 4 side salads.

I really wish I had some leftover grilled asparagus to toss in it.  While not a traditional ingredient I think it would have added an excellent complimentary flavor.  Another possible toss in would be some fresh mozzarella if you don’t mind dairy.  I kept to a basic recipe for my first time but will try variations in the future.

When making this I used only 1/2 a loaf of bread.  The other half I made a small bread pudding with.  I’ll post that later.  I’m trying to cook appropriate amounts of food with the hopes of having less waste.  It seems like a simple concept yet is proving to be quite difficult.  On one hand I enjoy leftovers on the other I always end guessing wrong and still making too much.  Hopefully, I’ll get the hang of it soon.

Ingredients

  • 3+ tablespoons olive oil
  • 1/2 large French bread, cut into 1-inch cubes (3 cups)
  • 1 teaspoon sea salt
  • 4-5 Roma tomatoes quartered and cut into 1″ pieces
  • 1 medium cucumber, halved, seeded, and sliced 1/2-inch thick
  • 1 yellow or red bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 10+ large basil leaves, coarsely chopped
  • 2 large cloves garlic sliced in half

Dressing

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/4 cup good olive oil
  • salt, pepper to taste

Directions

Place oil and garlic in a pan and heat on medium heat for a few minutes, remove garlic and add bread, saute the bread until lightly browned adding more oil if needed

Toss all sliced veggies, bread and basil leaves in a bowl and season

Toss all ingredients for dressing in blender and blend until smooth and pour over salad, gently toss salad until evenly coated

Serve immediately or let sit for up to 1 hour

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