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panzanella

Panzanella

Crisp, olive oil-fried bread cubes are the star of this salad, perfectly complemented with chopped fresh vegetables, aromatic herbs, salty olives, and a tangy red wine vinaigrette.
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Servings: 4 Servings
Course: Appetizer, Main Course, Salad
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 medium boule or similar loaf
  • olive oil
  • 2 cups cherry tomatoes halved
  • 1 cucumber peeled and sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives
  • 3 tbsp finely chopped basil
  • salt to taste
  • Parmesan cheese to taste
Dressing
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • pinch salt

Method
 

  1. Mix the vinaigrette in a small bowl and allow it to sit and meld while you prepare the rest of the ingredients.
  2. Bring a large skillet to medium-high heat and add a couple good glugs of olive oil.
  3. Throw a couple handfuls of bread cubes into the skillet and cook, tossing regularly, until they are crisp on all sides.
  4. Repeat until all the bread is toasted, adding more olive oil as needed. Salt the bread cubes when they come out of the pan.
  5. Once all the bread is toasted, you can assemble your salad. Add all the ingredients to a large salad bowl.
  6. Give the vinaigrette a quick whip with a fork to emulsify and then pour it over.
  7. Toss the salad and garnish with as much grated parmesan as you like.