Panzanella Salad is a classic Italian summer dish. It makes use of leftovers and overflow: stale white bread, tomatoes and peppers when you just can’t seem to keep up!
Usually you’ll find capers. Here is my Cayugan twist:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- 1.5 cups of 1-inch cubed Hard Crust Italian Split bread, French bread or Portuguese rolls
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 cucumber cut into 1-inch cubes
- 2 tomatoes, 1-inch cubes (I used a greenish-purple heirloom and a bright red for color)
- a handful torn basil leaves
- 1/3 cup chopped feta
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon agave nectar or honey
- salt & pepper to taste
- In a bowl, mix the bread cubes with the minced garlic and olive oil. You can either toast the bread on a pan or cast iron skillet, or in the oven. Mix other ingredients in bowl and add bread when toasted.
- Separately whisk together dressing ingredients, and dress salad. Sprinkle feta and basil on top for an eye-catching finish. This salad is great served immediately, or a day old when the bread soaks the juices.
- We topped ours with sardines for a protein-packed accompaniment.