Posted by: Josey Lyne Payne, Esq. | July 17, 2019

Panzanella

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This is part of our weekly menu plan for July 15-July 21.  The recipe is slightly adapted from a recipe courtesy of Ina Garten.  We like our dressings with a little bit of sweetness, so we add maple syrup.  Also, the roasted garlic ciabatta makes for absolutely amazing croutons!

Panzanella

Ingredients:
3 Tablespoons (or more) olive oil
1 long roasted garlic ciabatta, copped into 1 inch cubes (6 cups)
1 teaspoon kosher salt
10 cocktail tomatoes, sliced in half
1 english cucumber, unpeeled and cut into 1/2 inch thick half medallions
1 red pepper, cut into 1 inch cubes
1 yellow pepper, cut into 1 inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 Tablespoons capers, drained

         Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon country dijon mustard
3 Tablespoons champagne vinegar
2 Tablespoons maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions:
Heat the olive oil in a large sauce pan.  Add the bread and salt; cook over medium heat, tossing frequently, for 10+ minutes, or until lightly browned.  Add more olive oil as needed.

     Vinaigrette:
Combine all of the ingredients in a mason jar and shake vigorously to combine.

In a large bowl, combine the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.  Add the bread cubes and toss with the vinaigrette.  Season with salt and pepper to taste.  Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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