Panzanella

Here’s another summer time dish that’s quick and easy to make! Panzanella is a delicious bread salad from Tuscany, and this is my spin on it! Since the salad can be put together according to your preference, I’m not including ingredient amounts for this recipe. Go ahead and experiment and taste as you go! 

ingredients

for vinaigrette:

white balsamic vinegar

extra virgin olive oil

salt and pepper to taste

for salad:

Italian bread (2-3 day old bread is perfect for this, cut into 1 inch cubes)

cherry tomatoes (halved)

asparagus (cut into 1 inch pieces and blanched)

colored bell peppers (cut into bite sized pieces)

cucumber (cut into bite sized pieces)

capers (optional)

chopped flat leaf parsley

basil (chiffonade- cut into ribbons)

method

toss the bread cubes in olive oil and bake at 325F until crisp and golden brown. prepare the vinaigrette by whisking together equal parts of extra virgin olive oil and white balsamic vinegar. season with salt and pepper to taste. toss together the salad ingredients and bread with the vinaigrette and enjoy!

Advertisements

One thought on “Panzanella

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s