Tuesday, August 3, 2010

Popping Panzanella Salad

If you've never tried Panzanella Salad, now is the time! With all the in season ripe tomatoes, here is a chance to use them up. Panzanella Salad is like a Bruschetta in a Bowl and my version will definitely awaken your taste buds!

5 cups of cubed day old crusty bread. I used Trader Joe's Ciabbata bread.
4 Roma or plum tomatoes, cubed
1/2 cup chopped red onion
1 tin of anchovies in oil, drained and chopped
1 cup pitted calamata olives chopped
1/2 cup fresh basil leaves sliced
1/2 cup fresh parsley chopped
1/2 cup chopped pepperoncini peppers
1/2 cup to 1 cup feta cheese cubed

1 lemon juiced
3 tbs red wine vinegar
1/3 cup extra virgin olive oil
2-3 cloves garlic chopped
1/2 tsp dried oregano

In a large bowl, place the bread cubes, tomatoes, anchovies, pepperoncini peppers, olives, basil, parsley. Toss.

Whisk all the dressing ingredients together and pour over bread salad. Toss. Add the feta cheese. Let it set for 30 minutes and serve at room temperature.

Transform it to a Grinder in a Bowl! Add chopped cucumbers, celery, bell peppers, roasted peppers or chopped salami Major YUM!

You can also use different tomatoes, like a pint of cherry or grape tomatoes. Whatever you have from the garden will work. They're all good and juicy so bring 'em on!
Side note: I ate this the next day and it was still great and not mushy like I thought it might be. Enjoy!

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