Panzanella salad

It’s hard for a foodie to attend a party or gathering and not bring some kind of food.  It  just doesn’t feel right!  No one necessarily expects you to bring something but you know they’re all wondering what you’ll show up with.  And let’s be  honest, it is more polite to come with something in your hands 🙂
I decided to make this panzanella salad to bring to my Aunt’s Christmas brunch.  I contemplated bringing some kind of dessert but changed my mind as soon as I saw this recipe.
I think it is a perfect dish for brunch… fresh, crispy, refreshing and delicious.
You will need:
•1 loaf of ciabatta bread
•2 TBS olive  oil, 1/2 cup olive oil
•1 cucumber
•1/4 cup red onion
•1 green pepper
•1 red pepper
•1 cup tomatoes
•1 8 oz. container of bocconcini
•1/4 cup fresh basil
•1/2 cup balsamic vinegar
•salt and pepper to taste
•1/2 tsp garlic powder
Preheat oven to 350°
1.) Begin by slicing ciabatta into cubed pieces.
2.) Put cubed bread on a baking sheet, coat with 2 TBS olive oil and salt and pepper.  Bake for 15 minutes.  Let cool when finished baking.
3.) Chop veggies into cubed pieces.
You can leave seeds of cucumbers or remove them.  I decided to remove the seeds so that it wasn’t soggy.
Cut bocconcini in half.

Combine veggies, bocconcini, salt, pepper, olive oil, balsamic vinegar, lemon juice, basil and garlic powder.

4.) Combine bread and veggies and enjoy!
I was traveling with this dish so  I put the bread in a bag and the veggies in a bowl until right before serving so the salad did not become soggy.

I loved this dish and so did everyone else!  And not only is it delicious but isn’t panzanella so fun to say!?!!


16 thoughts on “Panzanella salad

  1. Bread and Salad, what could be better!?
    This looks fabulous!
    I actually have a leftover half of baguette,
    maybe I should give this a try.

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