One of the things we ordered was panzanella. Panzanella Saladserves two for lunchoven to 325 4 slices very crusty Italian or artisan bread, cut into bite sized cubes1 clove of garlic, peeled and halved 3 cups diced tomatoes (about 5 or 6 small heirloom tomatoes)1/2 medium English (seedless) cucumber, halved lengthwise and sliced1/2 small red onion, cut in fine wedges1 bunch basil leaves, roughly torn about 4 Tbsp good fruity olive oilabout 3 Tbsp red wine vinegarsalt and fresh cracked black pepperPut the bread on an ungreased baking sheet and toast in the oven for about 5 to 7 minutes
A summer staple in Central Italy is the Tuscan bread salad Panzanella, a classic example of cucina povera (peasant cooking), transforming stale bread into a flavorful dish with fresh tomatoes, basil & anchovies
I had never ate Panzanella let alone heard of it until last summer. If you don't know what Panzanella is, basically it's a raw vegetable salad with cubes of bread and cheese tossed in a vinaigrette dressing
Of course being that warm, there was no way I wanted to heat up the house with the oven or stove so we had a simple dinner of this Chopped Greek Panzanella Salad and some grilled chicken kabobs (those I just marinated in some Greek Dressing with a bit of mayo and additional Greek seasoning)
Make an autumn version of a traditional Italian salad with this butternut squash panzanella salad tossed with apples and kale, dressed with an apple vinaigrette
This Italian peach panzanella is a bread salad with peaches, tomatoes, red onions, basil, mint, burrata, and garlicky ciabatta for a quick summer salad
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