Panzanella Salad Recipe
Sunrise Flour Mill
3-4 cups of 1” stale bread cubes
3-4 Tbsp good olive oil
1-2 tsp coarse salt, but if you don’t have it, sea salt will work
1 cup, halved (if cherry-type), or cut into cubes if regular-sized.
1 small cucumber, peeled if thick-skinned
1 Cup small green beans, cut into pieces
2 green onions, diced
2-3 small, or half a large colored pepper
Mushrooms - 2 large or 4 small, sliced
Capers, half a small jar
Fresh mozzarella, 3-4 oz, grated or torn
Other raw vegetables you like. Remember, these are only suggestions. Make this salad yours!
½ tsp Dijon mustard
1-2 cloves Garlic, finely chopped
3 Tbsp White wine or champagne vinegar
½ Cup olive oil
½ tsp Salt, coarse or a good sea salt
Black pepper, fresh ground, if possible, to taste
Fresh herbs of choice, a liberal handful of each. Don’t use all of these at once but combine the ones you like:
Slice bread. Tear 3-4 cups of 1” cubes.
Heat olive oil in a heavy skillet over medium heat.
Add several sage leaves and saute until they are wilted.
Add bread cubes. Turn the cubes so all sides are coated with olive oil. Each cube needs to be well-coated.
Sprinkle with salt and stir.
Turn the cubes 2-3 times as they heat and get crispy. Add more oil as needed.
Meanwhile: In a large bowl, mix together all the other vegetables and herbs.
Add the sauteed bread cubes to the vegetable and herb mix.
Pour dressing over all ingredients and toss lightly.
Let sit for about 30 minutes so the flavors absorb. Serve cold and devour.
This recipe makes about two servings of Panzanella Salad