Don’t worry, I haven’t forgotten about the macadamia nut banana crisp, but this weekend I indulged in the perfect summer meal and wanted to share it first!
Panzanella, also known as a “bread salad” is a colorful dish perfect for a Sunday lunch or dinner. Hearty enough to stand on its own as a meal and adaptable enough to be added as an accompaniment, this dish is a true winner. This dish is likely to become a summer staple in our household for one big reason: we bought almost nothing to make it! A quick run to the grocery store to pick up a red onion and some balsamic vinegar, and we had everything we needed to enjoy this fresh and flavorful meal. Ahhh, the joys of a home vegetable garden! The cucumbers, tomatoes and basil all came from our garden and the bread was a leftover italian loaf from our favorite local baker, Companion. Easy, inexpensive and extra delicious…
adapted from Chef Vito Racanelli of Onesto’s Panzanella Salad
Ingredients
3 cups of cubed italian loaf (stale is even better)
1 cucumber, seeded and sliced thin
3 cups of diced varietal tomatoes (we used cherry, pink ladies, early girls and an heirloom)
6 fresh basil leaves, chopped
1/4 cup thinly sliced red onion
1 cup olive oil
3 tablespoons balsamic vinegar
1/4 cup freshly shredded parmesan cheese
salt and pepper to taste
Toss bread in 1/2 cup olive oil, salt and pepper. Bake at 350 degrees for 10 minutes and let cool for 15 minutes. Meanwhile, toss tomatoes, cucumber, basil, red onion, parmesan cheese, 1/2 cup olive oil and balsamic vinegar together and let sit for 10 minutes.
Minutes before serving, add bread and toss all together. Enjoy!
