Panzanella SaladAugust 14, 2010
Last week at book club, my friend made a delicious panzanella salad…reminding me of how much I like it! Panzanella is a Tuscan bread salad that is great with whatever leftover veggies you have in your fridge. This is one I made while visiting my parents over the summer.
You will need:
- 1 to 1 1/2 c crusty bread (I used a small sourdough boule)
- 3 T olive oil
- Salt and pepper, to taste
- 2 t garlic powder
- 3 vine ripened tomatoes
- 5 celery hearts
- 1/2 seedless cucumber
- 1/2 of a bell pepper (I used an orange one)
- A healthy handful of fresh mozzarella (I used bocconcini sized, cut in half)
- 1 c fresh basil leaves
- Your favorite vinaigrette
- Preheat your oven to 325.
- Cut or rip your crusty bread into bite-sized chunks. Place on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and a little bit of garlic powder.
- Bake roughly 10 minutes until golden, stirring occasionally. Remove from oven.
- Meanwhile, chop your vegetables and add to a large serving bowl.
- Chop your mozzarella and add to the veggies.
- Rinse your basil leaves and dry them off. Pile them together and gently roll them. Run your knife through to make thin slices (or ribbons) of the basil. Add to your salad bowl.
- Add your toasted bread and toss with a vinaigrette. Serve!