Traveling the world through cuisine

Panzanella

Antipasti love from Stephanie. A tasty salad made with a melange of fresh herbs with bread, olive oil, and tomatoes.

Panzanella

Ingredients

  • 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes
  • 1 cup of extra-virgin olive oil, divided
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of balsamic vinegar
  • 1/4 cup of finely chopped shallots
  • 1/4 cup of drained capers
  • 1/2 cup of loosely packed fresh basil leaves, torn
  • 1/2 pound of red cherry or grape tomatoes, halved
  • Kosher salt
  • Freshly ground white pepper
  • 1 garlic clove, minced
  • 1/4 cup of pitted olives, halved lengthwise
  • 1 cup (drained) of roasted red bell pepper strips
  • 1 teaspoon of fresh rosemary, chopped
  • 1 tablespoon of fresh lemon juice
  • 1 fennel bulb, thinly sliced
  • 1/2 pound of baby arugula
  • Pecorino cheese, crumbled

Instructions

  1. Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
  2. Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350° for 15 to 20 minutes, stirring occasionally. Set aside.
  3. Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, capers and basil.
  4. Pour over tomatoes.
  5. Season with salt and pepper to taste. Let stand 1 hour.
  6. Sauté garlic and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until translucent. Season to taste with salt and pepper. Set aside.
  7. Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
  8. Toss together croutons, marinated tomatoes, bean mixture, fennel and arugula.
  9. Sprinkle with crumbled pecorino, and serve.

Tags: antipasti, Italian, panzanella, tomatoes, salad

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