The Perfect Panzanella
Salad Ingredients:
Ciabatta or French bread (loaf or baguette), day old is fine!
extra virgin olive oil
kosher sea salt, lightly sprinkled on bread
1 large hothouse cucumber, cut into bite-sized pieces
1 large, ripe heirloom tomatoes, cut into 1-inch cubes OR halved cherry/grape heirlooms
1 small yellow bell pepper, cut into square bites
1 small red bell pepper, cut into square bites
½ red onion, finely julienned
½ cup fresh basil leaves, finely julienned
(optional for top of salad):
· avocado, fresh, slightly firm, and cubed
· pearl mozzarella balls, rinsed
· capers (I am not a caper fan, but some love them!)
Salad Dressing Ingredients:
1 -2 cloves fresh pressed garlic
1 ½ t. oregano
1 T. French Dijon mustard (I prefer Maille)
½ cup Champagne vinegar (white or regular balsamic vinegar, or even red wine vinegar can be substituted)
1/3 cup extra virgin olive oil
Salt and pepper to taste
Directions:
· Cut or hand tear the inner white part of the bread into 1-inch cubes. Discard crust. Lightly brush cubed bread with olive oil and sprinkle lightly with salt. Put into oven on a cookie sheet, and bake at 400º until golden brown, turning part-way through. If the croutons are still chewy, turn down the heat to <200º and allow croutons to dry out to a nice crunch.
· Whisk all the salad dressing ingredients together and set aside in the refrigerator.
· Mix together all the fresh, prepared salad ingredients and set aside in refrigerator until ready to eat. *Note: it is well worth the extra effort to find the freshest, farm ripened ingredients for this salad! When you are ready, add the toasted croutons and toss gently with the salad dressing. Let the salad sit once again in the refrigerator, so that the flavors can meld together, and the croutons can soak up some of the dressing. Top with fresh avocado if desired and enjoy!
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