Salads

Tuscan Panzanella Salad

A salad made with bread??  Doesn’t get better than that!

The Tuscan Panzanella Salad stems from the need to use up your day old bread and excess summer tomatoes

There are many variations using other fresh ingredients such as onions or cucumbers, but I’m sticking to the basics here.  Mainly because I have a million tomatoes from our garden that need to be eaten!

We didn’t have stale bread on hand, so the next best option is to… grill it of course!

I’m using a half of a pretty dense sesame sourdough bread, but you can use just about any good quality bread… ciabatta, french bread, even a baguette

  Slice into inch thick pieces so they can stand up to the heat of the grill without getting too crisp

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Drizzle both sides of the bread with olive oil and sprinkle with Everyday Seasonings which is kosher salt, black pepper, onion and garlic powders

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This salad is best served with some grilled meats or veggies, so you most likely have your grill fired up already

At this point, don’t play frisbee with the dog or catch with the kids…

You’ll need to stand over this bread to make sure it gets nicely browned on the outside, but stays soft on the inside

I’d estimate about 3 minutes on each side depending on how hot your grill is

Alternately, you can bake this in the oven at 400 degrees until each side is crispy, but not too done

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Once your bread has cooled a bit, cut into large chunks.and place in a mixing bowl

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Slice your tomatoes into wedges and toss onto the bread chunks in your mixing bowl.  The ratio should be about 50/50

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Lightly toss the bread and tomato mixture

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Now let’s add in some seasoning…

This really depends on the amount of bread that you have, but start with a 1/4 cup of red wine vinegar an a teaspoon each of kosher salt, black pepper, onion powder and garlic powder

You may need to add more after you toss thoroughly.

You want the bread to be coated with the vinegar to soften it a bit, but not to make it soggy

And you don’t want to over season… you can always add more, but you cannot take out

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Let’s add a fresh herb touch to finish this off nicely

One tablespoon of fresh basil and one teaspoon of fresh thyme

Show me how to chiffonade basil

I also like to add a light drizzle of olive oil at this point

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Stir to combine and let sit a few minutes to let the vinegar, oil and tomato juices soak in

Adjust the seasonings if necessary

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Enjoy!

Simply Sundays! ~ Tuscan Panzanella Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

(Ingredient measurements for this recipe are approximate)

5 thick slices of sourdough or other hearty bread

Olive oil

Everyday Seasonings kosher salt, black pepper, garlic powder & onion powder for grilling bread

8-10 ripe tomatoes

1/4 cup of red wine vinegar

Teaspoon each of kosher salt, black pepper, onion powder and garlic powder

2 tablespoons olive oil

1 tablespoon fresh basil, chiffonade

1 teaspoon fresh thyme

Directions

Preheat grill or oven to 400 degrees

Slice bread into inch thick pieces; drizzle both sides of the bread with olive oil and sprinkle with kosher salt, black pepper, onion and garlic powders

Grill 3 minutes on each side or until toasted

Cool bread a bit, cut into large chunks.and place in a mixing bowl

Slice your tomatoes into wedges and toss onto the bread chunks in your mixing bowl.  The ratio should be about 50/50

Lightly toss the bread and tomato mixture

Vinegar and spice measurements depend on the amount of bread that you have, but start with a 1/4 cup of red wine vinegar an a teaspoon each of kosher salt, black pepper, onion powder and garlic powder; you may need to add more after you toss thoroughly.

You want the bread to be coated with the vinegar to soften it a bit, but not to make it soggy.

Add 1 tablespoon of fresh basil, one teaspoon of fresh thyme and a light drizzle of olive oil

Stir to combine and let sit a few minutes to let the vinegar, oil and tomato juices soak in

Adjust the seasonings if necessary

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