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Monday, June 24, 2013

italian panzanella salad ♥

Perfect italian salad for summer!




To make this, you’ll need:
  • loaf of crusty bread, cut into 1″ chunks (about 6 cups)
  • 2 pounds fresh tomatoes, cored and seeded, cut into 1 inch dice
  • 1 cucumber, peeled and seeded, thinly sliced
  • lots of good  extra virgin olive oil
  • kosher salt
  • fresh black pepper
  • 1 clove garlic, diced or crushed through garlic press
  • 3 tablespoons red wine vinegar
  • chopped fresh herbs i use fresh basil
  • 1 shallot or 1/2  red onion, thinly sliced (optional)
Preheat your oven to 400 degrees. Spread the bread chunks into an even layer and drizzle with 2-3 tablespoons olive oil and sprinkle with salt. Roast for 15-20 minutes until lightly golden brown, stirring halfway through. Set aside to cool.
Meanwhile, place the tomatoes in a colander over a bowl and sprinkle with 1/2 teaspoon salt. Let sit at least 10 minutes and let the tomatoes release their juices. Reserve juice. Combine the garlic, red wine vinegar, 6 tablespoons olive oil, and 1/2 teaspoon crushed black pepper and whisk together, adding the tomato juice at the end. Toss dressing with the bread chunks and let sit 10 minutes as bread soaks up dressing. Combine tomatoes, cucumber, shallot or onion (if using) and a handful of chopped basil with the bread chunks/dressing mixture and serve immediately. enjoy!

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