Panzanella Salad

Anything that starts out with these beautiful and delicious ingredients has got to be good right?!

I call this my cheerleader salad because whenever I make it my family cheers…”Panzanella!”, “Panzanella!”

I love this meal or side dish because not only is it delicious but it is a genius way to use up any bread you had leftover from the day before. It does not matter of it is stale because you are going to toast it anyway and that will help it soak up all the delicious juices even more!

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Recipe

Panzanella Salad

• 1 loaf of ciabatta bread (or favorite loaf bread)

• 2-3 count of olive oil

• pinch of salt and pepper

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 Tablespoon champagne vinegar

• 1 Tablespoon Dijon mustard

• 1 teaspoon dried Italian seasoning

• 2 garlic cloves, finely minced

• 3 medium vine ripe tomatoes, chopped

• 1/2 red onion, very thinly sliced

• 1 large yellow and orange pepper, cut into 1-2 inch cubes

• 3/4 cup fresh basil leaves, chopped chiffonade style

• 1/2 cup freshly shaved parmesan reggiano cheese

Directions

1. Preheat oven to 400 degrees.

2. Cut your bread up into cubes about 2 inches thick. Place them on a cookie sheet in single layer. Pour a 2-3 count of olive oil over the bread cubes and then sprinkle the pinch of salt and pepper over the top. Toss everything with your hands on the sheet to make sure all the cubes are coated. Cook in over for 8-10 minutes until golden brown and then remove from oven while you prepare the salad.

3. I like to prepare everything right in the salad bowl, which is efficient and makes less dishes to wash! In bottom of large salad bowl, add the 1/4 cup olive oil, red wine and champagne vinegar, garlic, mustard, Italian seasoning and salt and pepper. Whisk for a minute or so until well combined.

4. Next chop your tomatoes and peppers and slice your onion and it all to the dressing mixture. Toss the veggies in the dressing and let sit. I like to let it sit in there for at least 30 minutes (or more) if possible so all the flavors meld.

5. Add the toasted bread cubes. For the chiffonade of the basil, I like to roll the basil into a big cigar shape and then thinly slice across so you have small strips. Add that and the shaved parmesan to the salad. With a large spoon thoroughly toss the salad and make sure the bread is thoroughly coated with the dressing. If you can let sit for 10 minutes before serving it’s even better because it allows the bread to absorb like a sponge but if you can not wait it is ok to dig right in! The nice thing is this salad can sit and be picked at while enjoying long conversations and enjoying many glasses of wine! I hope you enjoy it as much as the Keith family does! Mangia, mangia!