The Italian way to make great use of leftover bread …
Panzanella (Italian Bread Salad)
Number of Servings: 4-6
Salad Ingredients:
2 cups (500 mL) sourdough croutons*
3 cups (750 mL) chopped fresh tomatoes
1 cup (250 mL) chopped cucumbers (seeded)
2 peppers (red, yellow, or orange)
¼ cup (60 mL) red onion slices
¼ cup (60 mL) fresh basil leaves
2 tablespoons (30 mL) chopped fresh mint
3 tablespoons 945 mL) chopped fresh flat-leaf parsley
1 cup (250 mL / 1 small tub) of fresh mozzarella cheese (bocconcini), cut into cubes
Vinaigrette:
1 medium shallot, minced
1 clove of garlic, minced
2 tablespoons (30 mL) red wine vinegar
4-5 tablespoons (60-75 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- * Make croutons: Cut sourdough bread (no crusts) into ¾-1 inch cubes. Toss with 2 tablespoons olive oil, and a sprinkle or two of sea salt. Bake (3750 F) for 10 minutes, or until toasted and golden. Stir up croutons once or twice while baking. Set aside to cool.
- Make vinaigrette: In a large salad bowl, combine minced shallot, minced garlic and the red wine vinegar. Whisk in oil. Season to taste.
- Add the tomatoes, cucumber, peppers, red onion, basil leaves, chopped mint and parsley, and the bocconcini cheese. Combine ingredients well.
- Just before serving, fold in the croutons.
