Panzanella SaladPanzanella is a traditional salad from the Tuscany region of Italy. Legend has it that it was originally created as an inventive way to use leftover bread. In fact, many recipes will often call for stale bread. You don’t want soft fresh bread, otherwise it will get soggy in the salad. Instead of using stale bread, I instead went a different route and used home made croutons for the bread factor. Hope you like my version.

Panzanella Salad

Prep Time: 20 minutes
Finishing Time: 10 minutes
Yield: Serves 4

Crouton Ingredients:

  • 3 cups chopped Italian bread
  • 1/8 cup olive oil
  • 2 finely chopped garlic cloves
  • 1/2 teaspoon salt
  • 2 stalks rosemary leaves, finely chopped

Salad Ingredients:

  • 1 tablespoon drained capers
  • 1 orange bell pepper, chopped
  • 5 vine tomatoes, chopped
  • 12 thinly sliced basil leaves
  • 1 tablespoon grated Parmesan cheese (optional)

Dressing Ingredients:

  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup olive oil

Preheat oven to 375 F.

Toss bread with olive oil, garlic, salt and rosemary. Bake for 20 minutes, until well toasted.

crouton -edit

In a large bowl, combine capers, bell pepper, tomatoes, basil and toasted bread. Toss to combine.

In a small bowl, whisk together vinegar, salt and pepper for dressing. While constantly whisking, slowly drizzle in olive oil until well combined.

Pour half of dressing over salad and mix well. Add more dressing if necessary. Toss to combine.

dressing -edit

Serve.

Panzanella -edit

Garnish with cheese if desired.

close up -edit

Panzanella Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4

Ingredients

  • Crouton Ingredients:
  • 3 cups chopped Italian bread
  • 1/8 cup olive oil
  • 2 finely chopped garlic cloves
  • 1/2 teaspoon salt
  • 2 stalks rosemary leaves, finely chopped
  • Salad Ingredients:
  • 1 tablespoon drained capers
  • 1 orange bell pepper, chopped
  • 5 vine tomatoes, chopped
  • 12 thinly sliced basil leaves
  • 1 tablespoon grated Parmesan cheese (optional)
  • Dressing Ingredients:
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup olive oil

Instructions

  1. Preheat oven to 375 F.
  2. Toss bread with olive oil, garlic, salt and rosemary. Bake for 20 minutes, until well toasted.
  3. In a large bowl, combine capers, bell pepper, tomatoes, basil and toasted bread. Toss to combine.
  4. In a small bowl, whisk together vinegar, salt and pepper for dressing. While constantly whisking, slowly drizzle in olive oil until well combined.
  5. Pour half of dressing over salad and mix well. Add more dressing if necessary. Serve.
  6. Garnish with cheese if desired.
http://www.theschizochef.com/2016/03/panzanella-salad/

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62