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!