Cook: Panzanella Salad

I think this may become my very favorite summer recipe...here are my changes to the recipe (since it seems that I always manage to make some) Instead of tomatoes I used some sweet corn boiled for a few minutes and then cut off the cob and included some shredded chicken breast...and I added sugar to the dressing.

Panzanella Salad

Serving Size: 8

For the croutons:
½ loaf ciabatta bread, cut into ¾” cubes
1 tablespoon crushed Italian seasoning
2 – 3 tablespoons olive oil
Sea salt and pepper to taste

Vinagrette:
¼ cup vinegar, best with a Zinfandel or Port Wine Vinegar but red wine or balsamic
also works nicely
1 teaspoon Dijon mustard
½ large shallot, chopped
½ tablespoon crushed Italian seasoning
½ cup olive oil, or to taste
Sea salt and pepper to taste

For the salad:
4 large tomatoes, diced
1 cucumber, sliced ¼” thick
1 jar hearts of palm sliced
1 small red onion, cut in half and sliced thinly
½ cup basil leaves

Croutons:
Make the croutons in advance (up to 3 days or can store in fridge up to 3 weeks)
Preheat oven to 400 degrees F. Line baking sheet with foil and set aside. Toss bread cubes with seasoning, salt, pepper and just enough oil to coat. Place onto baking sheet and toast, stirring occasionally, until all sides are lightly browned, approximately 10 minutes. After cooling, store in a tightly closed container until ready for use.

Italian Vinaigrette:
The dressing can be made several days in advance; let come to room temperature before using.
Mix together vinegar, mustard, shallots and seasonings; whisk olive oil in slowly. Stop and taste vinaigrette before adding all the oil and adjust to taste. Refrigerate if not using right away.

Salad:
Toss bread cubes with enough dressing to coat the cubes well but not dripping. Add tomatoes, cucumber, hearts of palm and onion to the bowl and mix gently. Tear the basil leaves into small pieces and add to the bowl. Toss lightly and add more dressing if needed, season with salt and pepper, to taste.

Cook

Panzanella Salad

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