panzanella salad
(1 rating)
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When it gets hot outside, who wants to use the oven?? This is one of my stand-bys for easy summer patio dining, when you can get fresh veggies and herbs easily. Enjoy! *Note: I tend to "eyeball" all my recipes, so feel free to use your own judgement with quantities!
(1 rating)
prep time
25 Min
Ingredients For panzanella salad
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3-4fresh tomatoes, chopped into 1 inch pieces
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1seedless cucumber, chopped into 1/2 inch pieces
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1/2red or yellow onion, coarsely chopped
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4 clovegarlic, finely chopped
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1/2red bell pepper, chopped into 1/2 inch pieces
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1/2crusty, day old french baguette, sliced into 1 inch pieces
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6-7 lgfresh basil leaves, chopped
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1/2 cblack olives, chopped, if desired
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1ball fresh buffalo mozzarella, chopped, or fresh mozzarella boccini balls
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1/3 cbalsamic vinegar
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1/2 cextra virgin olive oil
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salt and pepper to taste
How To Make panzanella salad
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1place all chopped ingredients except bread chunks into a large salad bowl and turn to mix well.
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2Add balsamic vinegar, oil, salt and pepper and turn to coat well. In a pinch, I have also used bottled balsamic dressing, as long as it is fresh and not too sweet tasting - the acidity works well with the fresh flavors!
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3Add the chunks of bread last, since they so readily soak up the liquids. You want the bread to still have some "tooth" to it. Let sit for a half-hour or so, it takes a bit for all the flavors to meld together. Mix lightly again before serving. Serve with a nice chilled beverage, and fish or chicken for a complete summer meal!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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