Panzanella Salad

Panzanella (or panmolle) is a Florentine salad of bread, tomatoes, roasted peppers, onions and fresh basil that is especially popular in the summertime. It includes chunks of semi-stale, crusty bread (or croutons) dressed with olive oil and vinegar.

INGREDIENTS (Serves 4)

·        

 6-8 ounces of stale bread, cubed and toasted (or croutons)

·         1 yellow pepper, roasted and sliced into thin strips

·         1 red pepper, roasted and sliced into thin strips

·         1-1/2 cups cherry tomatoes, halved

Vinaigrette:

·         ¼ cup red wine vinegar

·         1 clove fresh garlic, minced

·         1 teaspoon Dijon mustard

·         1/4 cup olive oil

·         salt and pepper to taste

PREPARATION

·        

 Preheat the grill with a medium flame

·         Lightly brush each side of the bread slices with olive oil and grill for 1 minute on each side until golden and toasted

·         Cut bread into large cubes and toss into a mixing bowl

·         Add the remaining vegetables and basil and toss

·         In a small mixing bowl, whisk together the vinegar, garlic and mustard until well combined. While still whisking, pour the olive oil until emulsified. It should be slightly thickened and a light golden yellow.

·         Pour the vinaigrette over the salad a few minutes before serving to allow the flavors to soak into the croutons. 

Enjoy!