I’d never even heard of panzanella salad until it was served at a wedding a few years back, where I proceeded to eat an embarrassingly (perhaps alarmingly) large quantity of the tomatoey, bready deliciousness. Ever since, I’ll order it without question on any menu, and try to eat it in greater moderation…”Try” being the operative word. But for some reason I’ve never attempted to make it at home, and I’m not really sure why. Now that I’ve seen Myra Goodman’s easy-to-follow recipe from The Earthbound Cook, that’s about to change….
Panzanella Salad
Panzanella is a traditional Italian bread salad that probably originated as a thrifty way to use up the bread that was no longer fresh. This is a salad that lets you be creative: Capers, olives, or anchovies are also delicious additions. The bread can be toasted if you want more crunch. (Serves 6)
12 ounces day-old country bread, with crusts, cut into 1-in. cubes (8 cups)
4 large tomatoes, cored, seeded, and chopped, juices reserved
1 large cucumber, peeled, seeded, and cut into 1/2 in. dice
2 medium red, yellow, or green peppers, stemmed, seeded, and cut into 1/4 in. dice (about 2 cups)
1 small red onion, cut into 1/4 in. dice (1 cup)
3/4 to 1 cup Sun-Dried Tomato Vinaigrette (recipe follows)
Salt and freshly ground pepper
20 fresh basil leaves, cut into very thin ribbons
1. Place the bread in a large bowl, and add the tomatoes, cucumber, bell peppers, and red onion.
2. Add 3/4 cup of the Sun-Dried Tomato Vinaigrette to the mixture, and toss to coat all the ingredients evenly. Taste, and add more vinaigrette if the salad is dry.
3. Season the salad with salt and pepper to taste and garnish with the basil. The salad should be served within an hour or two of making. If made too far in advance, the bread will soak up all the dressing and you will need to add more.
Sun-Dried Tomato Vinaigrette
1/2 cup sun-dried tomatoes, reconstituted in hot water if not soft and pliable, chopped
1/2 teaspoon minced peeled garlic
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1. Place the sun-dried tomatoes, garlic, and both vinegars in a food processor or blender. Puree until smooth, scraping the sides of the bowl once during processing, about 1 minute.
2. With the machine running, add the canola and olive oils in a slow, steady stream. The dressing will be thick. Add salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 2 months. For the best flavor serve at room temperature.)
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