Monday, August 2, 2010

Panzanella Salad

Good morning everyone! Well another fun filled weekend has come and gone. Ugh Monday not my favorite day of the week. So let’ get this week of on a running start, on Monday’s I like to keep it simple and healthy. My wife and I almost always have Salads on the first couple of days of the week, trying to make up for the weekend indulgences. Today we are going to do an Italian classic, Panzanella Salad; really simple, very healthy and I almost always have all these ingredients in some form of left-over’s. If you happen to have a garden at home it’s that much easier. Have a great day and a better week everyone, and don’t forget to have fun!!

Thank You


Panzanella Salad

For The Salad
Italian Bread- 1 loaf (Baguette is best, stale)
Olive Oil- 4 tablespoons
Green Onions-3 (Sliced)
Garlic- 1 tablespoon (minced)
Tomatoes- 1 cup (diced, seeded)
Cucumbers- 1 cup (diced, seeded)
Bell Peppers- 2 (yellow and red, diced)

Method to the Madness

1) Dice the Baguette into ½ inch cubes. In a medium sized sauté pan heat the oil and add the bread cubes, sauté until golden brown on all sides.
2) In a large mixing bowl, toss together the bread cubes, green onions, garlic, tomatoes, cucumbers, and peppers. Toss with the dressing and season with salt & pepper. Let the salad rest for 5 minutes before serving.

For the dressing

Red wine vinegar- 3 tablespoons
Olive Oil- 6 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Basil- 2 tablespoons (fresh, chopped)
Salt & Pepper- to taste

Method for the Dressing

1) Whisk all ingredients together and chill

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