Thursday, July 16, 2015

Recipe of the Week: Panzanella - Italian Bread Salad


Does cooking ever scare you?  No.....not like it's Thanksgiving day and your turkey is still frozen, scared.  I mean, totally intimidated cooking fear?  Like homemade sushi....um....no thanks!  Why am I so afraid to try an Italian Bread Salad?  It looks delicious and....it...is...a....salad?!  It's NOT even cooking!!

Perhaps I am over thinking it?  This looks like the perfect, 90+ degrees summer salad. Why not?  My first ripe tomatoes of the season are ready to be picked!  Let's conqueror our fears and try it!

Leave me a comment and tell me if there is anything you are "afraid" to cook?

Enjoy!
Stacy


PANZANELLA - Italian Bread Salad


Ingredients:

Salad

3 tablespoons olive oil 
4 cups French bread, cut into large chunks
4 cups assorted tomatoes, cut into large chunks (this time of year try heirlooms from local farmer's markets)
1 English cucumber, cut into large chunks
1/2 red onion or (I prefer Walla Walla sweet onions)
1 bunch fresh basil, torn into pieces
1 yellow bell pepper, cut into 1 inch chunks (or course you can use orange or red)
1 cup fresh mozzarella, cut into bite-sized pieces
salt and pepper to taste

Dressing

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup olive oil
salt and pepper

Directions:

Heat oil in large saute pan.  Add bread; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned.  Add more oil if needed.

For the dressing; whisk all ingredients together.

In a large bowl mix the tomatoes, cucumber, onion, basil, bell pepper and mozzarella.  Add the bread cubes and toss, then add the dressing.  Season with salt and pepper.  Serve, or allow the salad to stand to sit for about 30 minutes for the flavors to blend.


Recipe Courtesy of a mix between Simple Recipes and Ina Garten
Image found on Google Images