|Panzanella Salad - Ready to be tossed!|
A panzanella salad is a salad with its origins in Tuscany - it is basically made with chunks of bread soaked in dressing (presumably to bring some stale bread back to life), tomatoes, onions, olives, even anchovies (but not in this recipe). As salads go, this one is just a tiny bit more labor intensive than others, but I promise you that the little bit of extra work will be worth it in the end.
Ingredients for the salad:
Focaccia bread, or something that can be sliced and grilled (I bought mine from the fabulous Nova's Bakery)
|North Carolina red onions from the Davidson Farmers Market|
Tomatoes (handful of cherry tomatoes or 1 large ripe tomatoes)
Green Pepper (or red or yellow - or all three!)
1 small red onion
A few basil leaves
Ingredients for the dressing:
About 1/4 to 1/3 cup olive oil
About 1 clove garlic, minced
2 to 3 Tablespoons white wine vinegar or champagne vinegar
1 teaspoon brown mustard
Kosher salt and fresh ground pepper
|Ready to be grilled|
2. Whisk together the ingredients for the dressing - olive oil, minced garlic, brown mustard, and white wine vinegar - I used a pinot grigio vinegar that I purchased at Harris Teeter. Taste test the dressing and add a little salt and pepper to taste.
3. Roughly cut the toasted focaccia bread into bite-sized squares and combine the focaccia and the dressing in a large bowl. Let the bread soak up the dressing while you are preparing the veggies.
|About to be added to the bread...|
5. Toss the vegetables, the basil, and the capers with the bread that has been absorbing all the flavors of the dressing.
Ideally, you would like to let this salad sit for about 30 minutes before serving. In reality, that might not be possible - it will still taste delicious!