Panzanella – Delight Recipe

Ingredients:

• 1 pound cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 large hothouse cucumber, peeled and chopped
• 1/2 cup kalamata olives, pitted and halved
• 3 cups cubed ciabatta bread
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, finely chopped
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 375 degrees F.
2. Place the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake for 10 minutes until crispy and golden brown. Set aside to cool.
3. In a large bowl, combine the cherry tomatoes, red onion, cucumber, and olives.
4. In a small bowl, whisk together the remaining olive oil, red wine vinegar, garlic, basil, and parsley. Season with salt and pepper to taste.
5. Add the cooled bread cubes to the bowl with the vegetable mixture, pour the dressing over the top, and toss to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Before serving, taste and adjust the seasoning as needed. Toss to mix evenly again and serve.

Verdict:

This Panzanella salad with juicy ripe tomatoes, crisp cucumbers, and chunks of day-old bread is a burst of flavors in every bite. The dressing is loaded with fresh herbs and garlic, making it both sharp and refreshing. It’s refreshing and healthy, with bread being the star of the show.

Serving Suggestions:

Serve as a side salad with grilled chicken or fish, or make it the main course of the meal by adding shredded rotisserie chicken, sliced avocado, or crumbled feta cheese on top. Enjoy it as an appetizing lunch or a light dinner.