Well I’m a little late to the game in discovering Panzanella, but I have to post the recipe in case you’ve been in the dark like me.  This makes a great refreshing summer salad, but since we made it in the winter, we’d say its good for any time of year.

Ingredients

  • 2 large baguettes, cut into 1-inch cubes
  • 1/2 c. extra-virgin olive oil, divided
  • 3 tbsp. red wine vinegar
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 large, seedless cucumber, roughly chopped
  • 2 pt. cherry tomatoes (preferably multi-colored), halved
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1 bunch basil, torn

Directions

  1. Pre-heat a large skillet over medium-high heat.
  2. Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
  3. Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
  4. To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
  5. Garnish with basil and serve.

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a47246/summer-panzanella-recipe/

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