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!

Ingredients:

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

Dressing:
1 lemon juiced
3 tbs red wine vinegar
1/3 cup extra virgin olive oil
2-3 cloves garlic chopped
salt/pepper
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!

Becky's Original Israeli Couscous

This is a great versatile side dish and a huge crowd pleaser! Enjoy it for your next barbecue or as a fancy side for chicken or fish. The great thing about this salad is that you can swap out different ingredients. See the variations listed at the end.

There is a little debate about how much sugar should be used. You can vary it from 1/4 to 1/2 cup depending on your sweet tooth.

Picture courtesy of Deana Gunn from Cooking With All Things Trader Joes. For more on my interview with Deana: http://blog.cookingwithtraderjoes.com/2010/06/23/beckys-israeli-couscous-salad.aspx

1/4 cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 1/2 tsp chopped garlic

1/2 tsp dried oregano
1/2 tsp kosher salt or to taste

black pepper to taste
1/4 cup sugar

1 box Trader Joe's Israeli Couscous (found in the pasta/rice aisle

1/3 cup unsalted dry toasted sliced almonds
1/3 cup dried cranberries
1/4 cup thinly sliced fresh basil
2 oz feta cheese crumbled

1.) Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl. Set aside.

2.) Follow cooking instructions on the Israeli Couscous box. Add cooked couscous to the bowl containing the dressing. Toss with the dressing and let it cool (about 20-30 minutes), stirring occasionally. The couscous will absorb the dressing as it cools.

3.) Add the almonds, cranberries, and basil. Toss the feta cheese in lightly. Add more salt and pepper if needed. Serves 4

Variations:
If you don't have Israeli couscous, substitute 1 1/2 cups of dried orzo or TJ's Harvest Grains. Cook until al dente, drain and then add to the dressing.

If you don't have fresh basil, substitute fresh parsley, mint or a combination of both. If you don't like almonds, substitute toasted pignoli nuts.