{panzanella salad}

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Since it’s officially tomato season I thought it only made sense to share a delicious recipe using the all the fresh tomatoes you can get your hands on.

Panzanella is a classic Tuscan chopped salad.  Traditionally, you’ll find it with dry stale bread that’s been re-hydrated with olive oil + fresh tomato juices.

Then you add some personal touches and make it a slam dunk!

Homemade croutons are the money-maker.  I mean, the tomatoes are the star of the show don’t get me wrong.  But the croutons, they are a very close runner-up.

Once you make these croutons, you’ll be so damn spoiled, you won’t want store-bought any mo!  The trick – melted butter + olive oil!  It’s a must for perfectly crunchy, golden brown deliciousness.

Somehow I forget about panzanella till summer rolls around.  Then it’s on repeat over + over again.  Gotta use up all those tomatoes.  Basically a summer staple.

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Here’s what you’ll need:

  • 6 tomatoes, chopped (or a pint of mixed cherry tomatoes)
  • 1 cucumber, peeled + seeded + sliced
  • 1/2 red onion, thinly sliced
  • fresh basil, sliced
  • 1/2 cup parmesan, freshly shaved
  • 1/4 cup + 3 tablespoons olive oil (I recommend Seka Hills, as always)
  • 1 tablespoon balsamic vinegar
  • salt + pepper
  • 1 loaf french bread, cubed
  • 3 tablespoons butter, melted

 

Here’s what you’ll do:

Preheat oven to 350 degrees.  Line a baking sheet with foil or silpat.

In a large bowl, toss cubed french bread + 3 tablespoons olive oil + melted butter + salt + pepper.

Bake for 20 minutes until golden brown.  Set aside.

In a mason jar add 1/4 cup olive oil + balsamic vinegar + salt + pepper.  Shake well.

In a serving bowl add chopped tomatoes + cucumber + onion + basil + croutons.  Drizzle dressing over the top.

Cover and allow to set at room temp for about an hour.

When ready to serve, give the salad a quick toss and add parmesan + additional salt + pepper.

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If you make this one, let me know!!!  Kinda makes my day 🙂

 

xoxo stacyb

One thought on “{panzanella salad}

  1. Pingback: {july // in review} | xoxostacybdotcom

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