Panzanella

So I've started running. No, I haven't gone crazy! I'm going to try to run the St. Patrick's day 5k in Southie this year :o) To keep up my energy, I need to increase my carb intake a bit, so I decided to make this salad to go along side some roasted chicken the other night. It came out great and we couldn't stop picking at the salad before dinner! Panzanella is basically a salad loaded with veggies and bread in large cubes, much like big croutons. It is best with bread that is a few days old so that it doesn't get too mushy. I used up some whole wheat ciabatta that we had from a few nights earlier, and it was amazing! I'm sure this salad would be even better in Summer when there are super-fresh local veggies available, but a hothouse heirloom tomato worked wonderfully and was so flavorful. The beauty of this recipe is that you can add or take away any of the veggies to suit your own taste. We had some avocado lying around so we cubed it up and added it to the top of each portion and it was delicious. Have fun with it :o) This recipe is adapted from Ina Garten's.  Enjoy

Panzanella 

makes 2-4 servings 

Ingredients

2 tbsp. olive oil

3 cups day-old bread, cut into 1 inch cubes

1 tomato, cut into 1 inch cubes

1 yellow bell pepper, cut into 1 inch cubes

1/2 English cucumber, halved lengthwise, seeds scooped out, and cut into 1/2 inch slices

10 basil leaves torn into large pieces

1/4 red onion, halved and cut into 1/2 inch slices

1/4 cup kalamata olives, pitted and sliced in half

Vinaigrette
1/2 tsp. finely minced garlic
1/4 tsp. dijon mustard
1 1/2 tbsp. white wine vinegar or champagne vinegar
1/4 cup olive oil
1/4 tsp. salt (kosher)
1/8 tsp. black pepper

In the bottom of a large bowl, whisk together all ingredients for the vinaigrette. Add the sliced onion and allow to sit while you prepare the other ingredients.

Heat oil in a large skillet. Add bread cubes and toast for 5 minutes or so until all sides are browned. Keep an eye on them and toss frequently so they don't burn! Add the toasted bread to the bowl with the vinaigrette.

Add all other ingredients to the bowl and toss to coat with the dressing. It is best to let the panzanella sit for 30 minutes or so to let all of the flavors meld together. Yum!