Sunday, March 17, 2013


Definition ::pan·za·nel·la  Noun:A type of Tuscan salad made with anchovies**, chopped salad vegetables, and bread soaked in dressing.  **No anchovies for me though!


2 ½  cups Pugliese (or ciabatta) bread cut into 1 inch cubes
1 Tbs. Balsamic Vinegar
2 Tbs. Olive Oil
½ tsp. Kosher Salt
¼ tsp. Black Pepper
½  cup Cucumber, peeled, seeded and chopped
1 ½ cups grape or cherry Tomatoes, halved
½ cup Mozzarella (shredded, diced, however you’d like)
3 Tbs. fresh Basil chopped (I use my kitchen scissors to cut it into small pieces)

Cut the bread into one inch cubes and then toast it at a low temp (250-300 degrees), stirring frequently until the bread is very crisp and toasty, but not brown.  You have to keep a close eye on it.  The time depends on how hard your bread already is.  I used soft/fresh bread and it took about 20 minutes.  

Mix balsamic vinegar, oil, S&P in a small bowl, blend well.  In a large bowl mix together cucumbers, tomatoes, basil & cheese.  Then mix in the oil & vinegar mixture and stir until it’s blended.  Then add bread and stir to combine all ingredients.  Then…enjoy!

Just a note...Panzanella needs to be eaten right away after you make it, because it's kind of gross (in my opinion) after sitting in the fridge overnight!

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