Panzanella: Italian bread salad recipe

June 10, 1:53 AMProvidence Food ExaminerDonna Diegel

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Panzanella Italian Bread Salad

Unbelievably quick & easy bread salad that's so filling, it can be used for a main dish meal. Homemade Italian bread seasoned croutons, peppers, cucumbers, tomatoes, fresh basil and an awesome balsamic vinegar dressing, gives this bread salad just the right zing!

What is Panzanella Salad?

Wikipedia says, "Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio." Also known as Italian Bread Salad, this colorful dish is a filling and inexpensive one considering that half the salad is made with Italian bread croutons. This quick and easy Panzanella is the perfect summer salad because it's loaded with the ripest and most beautiful fruits and vegetables of the season.

Panzanella Salad Recipe

Ingredients:

• 4 Tablespoons plain or basil olive oil
• 1 medium size Italian or French bread (about 1 pound), cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1 red pepper, cut into 1-inch pieces
• 1 green pepper, cut into 1-inch pieces
• 2-3 large ripe Roma tomatoes, chopped medium size
• 1 long seedless English cucumber, peeled and cut into chunks
• 1/2 red onion, diced small
• 1/2 cup black olives, sliced, optional
• 1/2 cup basil leaves, coarsely chopped, approximately 15-20 large leaves

 Balsamic Vinaigrette Recipe

Ingredients:

• 2 Tablespoons apple cider vinegar
• 2 Tablespoons Balsamic vinegar
• 2 Tablespoons fresh basil pesto
• 1/2 cup extra virgin olive oil
• 1 clove garlic, finely minced
• 1 teaspoon whole grain spicy mustard
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make Panzanella: Italian Bread Salad

In a large bowl, toss bread with 3 Tablespoons olive oil, Kosher salt and Italian seasoning. Heat remaining olive oil in large skillet, and saute bread on medium heat until fragrant and browned, stirring occasionally to keep from burning. Add more oil while cooking if the croutons seem dry. Set aside.

Whisk all balsamic vinaigrette ingredients together in a glass jar with a cover. Set aside. Mix the peppers, tomatoes, cucumber, onion and basil together in a large serving bowl. Add olives if desired. Refrigerate until ready to serve.

Add the croutons and balsamic vinaigrette 15-30 minutes before serving, tossing well. Season with salt & pepper to taste. Panzanella Salad is best eaten within 2 hours. It doesn't hold well, as the bread tends to soak up all the vinaigrette and remain soggy. Serves 4-6.