Summer Panzanella Salad
We recently spent four magnificent days in Kashmir. It was our first true and authentic introduction to the delectable cuisine of Kashmir. Each local dish we tried enthralled our taste buds and left us longing for more. I am working on mastering some of those wonderful recipes, to share over the next few weeks.
In the meantime, I need to repent for my gluttonous sin of over indulging in such rich and opulent food. This week is all about eating light, fresh and healthy to detox and reset. This week’s meals revolve around soups, salads and lean proteins. This diet resolution along with the early onset of the harsh Indian summer has resulted in the comeback of my favorite Summer Panzanella Salad.
Panzanella or panmolle is a popular Tuscan summer salad of bread and tomatoes. It comprises chunks of stale bread (yes it’s perfect for that day old bread) and tomatoes, often with onions and basil, dressed with olive oil and vinegar. The fresh vegetables, vibrant colors, different textures, and tangy dressing ensure that it’s a feast for all the senses.
This colorful bowl of lip-smacking deliciousness guarantees to cool you down, reenergize you and help you stick to your summer-body goals.
Summer Panzanella Salad Recipe
Adapted from Ina Garten’s: Panzanella
Yield: 3-4 servings
Time: Active: 15 minutes Inactive: 20 minutes
Adapted from Ina Garten’s: Panzanella
Yield: 3-4 servings
Time: Active: 15 minutes Inactive: 20 minutes
Ingredients:
Salad Ingredients:
1½ tablespoons good quality cooking olive oil
2 cups day old Italian or French baguette, diced into 1 inch cubes
1¼ cup cherry tomatoes, halved
½ cup cucumbers, diced (See note)
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
¼ cup red onion, thinly sliced
1 tablespoon capers, drained (See note)
1½ tablespoons fresh Italian Basil, roughly torn
Salad Ingredients:
1½ tablespoons good quality cooking olive oil
2 cups day old Italian or French baguette, diced into 1 inch cubes
1¼ cup cherry tomatoes, halved
½ cup cucumbers, diced (See note)
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
¼ cup red onion, thinly sliced
1 tablespoon capers, drained (See note)
1½ tablespoons fresh Italian Basil, roughly torn
Dressing ingredients:
1½ tablespoons red wine vinegar
½ teaspoon garlic, minced
½ teaspoon Dijon mustard (See note)
¼ teaspoon table salt
¼ teaspoon crushed black pepper
2 tablespoons extra virgin olive oil
1½ tablespoons red wine vinegar
½ teaspoon garlic, minced
½ teaspoon Dijon mustard (See note)
¼ teaspoon table salt
¼ teaspoon crushed black pepper
2 tablespoons extra virgin olive oil
Notes:
- Make sure you use good quality ingredients as nothing is being cooked.
- Cut all the vegetables to the same size in this salad. This ensures that you get a good mix of everything in each bite. So first half your cherry tomatoes and then dice the cucumbers and bell peppers to the same size.
- If your capers are small use as is. If your capers are large then half them.
- You can replace the Dijon mustard with any mustard you like. It’s preferable to use a coarse grain mustard for this salad.
Method:
- Heat the cooking olive oil on medium heat in a sauté or grill pan. Add the bread and toss frequently in the oil for 10 minutes or until lightly browned and well toasted.
- In a large salad serving bowl toss together the cherry tomatoes, cucumbers, bell peppers, onions, capers and basil.
- In a small bowl whisk together the red wine vinegar, garlic, salt, pepper and extra virgin olive oil.
- Add the bread to the salad bowl. Now add in the salad dressing and toss carefully.
- Allow the salad to sit for 20-30 minutes for all the flavors to blend well together. Taste and adjust salt and pepper if desired. Serve right away.
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