Panzanella

This is one of my very favorite recipes! It is simply delicious! It is super easy to make and everyone is sure to love it! Recipe from Susan Diehl, "Life's A Picnic", Cook's Wares, June 2007

Panzanella

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons olive oil

  • 1

    small loaf of french bread, cut into 1 inch cubes

  • 1

    teaspoon kosher salt

  • 2

    large ripe tomatoes, cut into 1 inch cubes, or cherry tomatoes, cut in half

  • 1

    hot house (or English) cucumber, unpeeled, seeded, and sliced into ½ inch thick pieces

  • 1

    red pepper, seeded and cut into 1 inch cubes

  • 1

    yellow pepper, seeded and cut into 1 inch cubes

  • ½

    red onion, cut in half and thinly sliced

  • 20

    large basil leaves, coarsely chopped

  • 1

    package fresh mozzarella, cut into 1 inch pieces

  • 1

    teaspoon finely minced garlic

  • ½

    teaspoon dijon mustard

  • 3

    tablespoons champagne vinegar

  • ½

    cup olive oil

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan, add the bread cubes and salt and cook over low to medium heat, tossing frequently for 10 minutes, or until nicely browned. Add more oil, if needed. Transfer to a bowl and set aside. You may also bake these in the oven on a large metal sheet pan at 375 degress. Whisk together the garlic, dijon mustard, vinegar, olive oil and salt and pepper. Set aside. In a large bowl, mix the tomatoes, cucumber, red and yellow pepper, red onion, basil and mozzarella. Add the bread cubes and toss with the vinaigrette. Season generously with salt and pepper. Allow the salad to rest about 30 minutes before serving to allow all of the flavors to blend.


Nutrition

Facebook Conversations