Perfect Panzanella Salad Recipes

PANZANELLA SALAD | CLASSIC TUSCAN BREAD SALAD

Steps:

• Cut the bread into coarse pieces and place them in a large bowl. Add the vinegar to the water then pour it on the bread. Let it absorb the water+vinegar for about 20 minutes.
• Cut the onion into very thin slices. Then cut the cucumber and tomatoes into pieces.
• Squeeze the bread well with your hands. It should become almost dry. Crumble it into a large salad bowl. Add the tomatoes.
• Add the onion slices, the cucumber and plenty of hand-chopped fresh basil. Season with plenty of oil, a little fine salt to taste and freshly ground black pepper. Stir and Serve

PERFECT PANZANELLA SALAD RECIPE

Steps:

• Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go - 1 tablespoon at a time - when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.