Description
Italian Bread Salad, also known as Panzanella, is a classic Tuscan dish that beautifully showcases the simplicity and flavors of Italian cuisine. Originating from the countryside where frugality and resourcefulness were key, Panzanella was born as a creative way to use stale bread and transform it into a satisfying and refreshing salad. Panzanella is a versatile dish, and variations can include the addition of other ingredients such as capers, olives, or even grilled vegetables. Its rustic charm and vibrant flavors make it a perfect dish for summer gatherings, picnics, or as a side to accompany grilled meats or seafood.
Ingredients:
2 cloves garlic minced
1 day old loaf Italian bread cut or torn into pieces
2 cups chopped Roma tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup coarsely chopped red onion, not minced
1 cup chopped fresh basil
2 tsps. Italian Seasoning Blend
1/2 cup Extra Virgin Olive Oil
4 tablespoons Cask Aged 5 Year Balsamic Vinegar
1 cup mozzarella chunks (I often use low fat Feta instead)
Salt and pepper to taste
Directions:
In salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic and basil. Sprinkle in 2 teaspoons or more according to your preference of Italian seasoning and blend by hand until all ingredients are evenly coated with spices.
In small bowl mix olive oil and balsamic vinegar thoroughly and pour over salad. Let stand for at least 30 minutes or up to 4 hours before serving, toss with cheese and season with salt and pepper to taste.
