Young & Hungry

Did someone say bread salad?  If you weren’t aware those two words could coexist say hello to your new BFF Panzanella.  Yes my friends, you can have your salad and eat it too.  Perhaps even with a big grin across your lips!  Panzanella is one of my all time favorite salads and I think that if you’re a fan of bread soups such as Ribollita and Pappa al Pomodoro you too will find this to be your new favorite. 

 

 

Traditionally Panzanella is made with stale (not moldy just crusty) bread, tomatoes, basil, and some sort of vinaigrette to soften.  Like many other Tuscan staples (see aforementioned soups) this dish aims to make use of leftovers and can be adapted as such.  Waste not want not foodies!  While the recommended bread is salt free and Tuscan, this can also be tailored to your cabinet’s current inventory.

 

BREAD Salad

Serves 6

 

• 2 Red Peppers (roasted)
• 1 Sweet Onion (roasted)
• 1 Jar Artichoke Hearts in oil
• 1-2 cups arugula
• 1 package goat cheese (crumbled)
• 3 cups cubed bread (toasted)

 

 

To roast peppers simply place whole in the oven at 400 degrees rotating about every 5-10 minutes when charred.  Once the pepper’s skin is bubbly remove from the oven and let stand in a paper bag for 5 minutes – this will make them much easier to peel!  Remove skins and cut out veins and seeds.  NOTE: Do not wash the seeds off as this will cause you to lose flavor!  Add to the bowl. 

 

You can roast the onions alongside the peppers.  To prepare slice the onions into quarters, transfer to a baking sheet, drizzle with olive oil, S&P, and roast until softened about 30 minutes.    Add to the bowl.

 

Hey guess what you can also cook the bread alongside the peppers and the onions!  Cut your bread into cubes and lay flat on a baking sheet.  Drizzle with olive oil and bake until crisp and slightly brown about 15 minutes.

 

Go ahead and add the remaining ingredients artichokes, arugula, and goat cheese,  you guessed it,  to the bowl! 

 

 

Vinaigrette

 

• ¼ cup Olive oil
• ½ lemon (juiced)
• 2 T Balsamic Vinegar
• 1 clove garlic (minced)
• S&P (to taste)

 

In a small dish whisk the above ingredients until combined.  Drizzle over the bowl and mix with salad ingredients until combined.