Panzanella is a fun, flavorful Italian salad. It combines lots of great veggies with some beautifully crunchy bread making this dish a true knockout!
What isn’t fun about blogging at midnight? Now, usually I don’t end up like this. I like to write, edit, etc., during the day when my mind is thinking straight and I’m totally “with it”. And by all intents and purposes that was my initial goal today. I had the Panzanella made, photographed, and the recipe written all by 1:30pm. So far so good.
Then my blog productivity took a turn. I went out to lunch to indulge in a Crab Grilled Cheese. (Can you believe there is such a thing?! It’s amazing!). Then I ran a few more errands and got dressed to head to work. What should have been a two hour meeting turned into a four hour one, thus delaying my time home significantly. Since it had been in my initial plan to finish up today’s post with the rest of my evening, my plans were now shifted back by TWO HOURS.
Thus is the situation I find myself in. Sitting here at midnight, blog post due by 8:30am, and sitting here editing photos and writing this post… lovely.
So anyways- this salad. Panzanella. Have you ever heard of it before or tried it? Panzanella is a Shelby approved salad. It is an Italian classic and is super easy to make. Plus the best part? It not only uses tons of fresh summer veggies, but it also indulges my love for bread.
Bread in a salad is the best thing since sliced bread…. (is that being repetitive?). Well anyways… it is! The super crunchy bread absorbs some of the delicious dressing giving it a great flavor without sacrificing all that amazing crunch!
The salad is perfect as an appetizer or as a meal! I thoroughly enjoyed mine for lunch today after I finished photographing it =) Make it. Love it. Eat it all up. It is a great dish for this time of year!
- 3/4 loaf crusty bread
- 1/2 cup olive oil
- 2 tbs red wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 medium tomatoes, chopped
- 2 cucumbers, seeded and chopped
- 1/4-1/2 red onion, cut into fine slivers
- 6-8 fresh basil leaves, julienned
- Parmesean, to taste
- Preheat oven to 350F. Cut bread into bite sized cubes and place on a baking sheet lined with aluminum foil. Toast bread cubes in oven until very crispy, about 12 minutes. Allow to cool.
- Meanwhile, in a jar combine olive oil, red wine vinegar, salt and pepper. Shake until well blended. Set aside.
- In a serving bowl, combine tomatoes, cucumbers and red onion. Add in toasted bread cubes and toss gently with dressing. Top panzanella with julienned basil and parmesean to taste. Serve immediately.
- 1. A great way to seed a cucumber is with a spoon. Cut the cucumber in half lengthwise and scoop out center seeds.