Wednesday, October 17, 2012


Panzanella is an Italian salad created to use up stale bread. I think that traditionally it is mostly just bread, onions and tomatoes. The idea is that the bread absorbs the juices from the vegetables and dressing & rehydrates. Mine is crammed with a bunch of other stuff, so maybe it's not technically a traditional panzanella, but it tastes great and it still uses up stale bread. This is excellent on its own for lunch or served with any Italian meal.

1 heart of romaine lettuce (about 4 c.), sliced
1/2 a small red onion, thinly sliced
1/2 a cucumber, peeled, seeded & cubed
1/2 a red bell pepper, diced
1/2 a yellow bell pepper, diced
About 10 kalamata olives, sliced
1 large tomato, diced
5 fresh basil leaves, thinly sliced
About 3-4 c. cubed bread, a nice crusty whole grain bread is great
Juice of 1 fresh lemon
Balsamic vinegar
Extra virgin olive oil
Sea salt & black pepper

1) Chop the lettuce & vegetables and place them in a large bowl and then add the cubed bread.

2) Drizzle the juice of the lemon, balsamic vinegar & olive oil over the salad (as much of each as you'd like) and the sprinkle with a little sea salt and black pepper and toss to mix well.

This about 4.

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