Health & Fitness
Panzanella Salad
I seem to have a weak spot for dishes that have rustic roots, humble beginnings. This Italian summer salad is traditionally made with stale bread, which has been softened with water, tomatoes, onion, basil, and a dressing of olive oil and vinegar.
This is peasant food, folks. But I dare you to tell me that it is not beautiful. Take a look at those colors! This salad is wickedly good - so fresh and delicious. I feel it epitomizes summer, especially if the tomatoes and beans come from your garden, or the farmers’ market. If you are fortunate enough to also have home-grown cucumbers or peppers on hand, toss some in as well.
My mother would make a really simple version for a light lunch. She would take a heel of stale Italian bread, soften it with water, let it sit a bit and then squeeze out the excess moisture. She would drizzle it with olive oil, add a sliced fresh-from-the-garden tomato and then sprinkle on some salt. I would always steal a few bites, and it was one of the simplest and most delicious things I ever ate.
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I hope that you enjoy this recipe!
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Panzanella Salad
½ loaf of crusty bread, cut or torn into chunks
1 large handful of green beans, trimmed
2-3 balls of fresh mozzarella, diced (about 1 cup)
1 pint of cherry/grape tomatoes
½ small red onion, finely chopped
½ cup pitted kalamata olives, roughly chopped
1 handful of fresh basil, or parsley, roughly chopped (I used a mix of both herbs)
1 Tbsp of capers, drained
½ cup olive oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1-2 cloves garlic, very finely minced
2 tsp grainy Dijon mustard
Sea salt/freshly ground black pepper
Blanch the green beans in a pot of boiling water for a minute or two, and then plunge into a bowl of ice water to stop them from cooking. Drain well and pat dry with kitchen towel/paper towels.
Put bread chunks in a wide bowl; add the green beans, mozzarella, tomatoes, onion, olives, herbs and capers.
In a small bowl, stir together the oil, vinegar, lemon juice, mustard and garlic. Drizzle over the salad and toss gently to coat. Taste for seasoning and serve immediately.