Friday, July 5, 2013

Simple Panzanella Salad

Quick post today. One of the the most wonderful things about summer is all of the fresh herbs. My favorite herb is basil, and I've found a way to sneak it into a lot of recipes so far - like this delicious panzanella salad!

Fewer dishes are more rustic than a bread salad. This takes minutes to make and incorporates the perfect combo of balsamic, basil and tomato. Throw in some crusty, stale bread, and you've got yourself a bona fide meal.

Simple Panzanella Salad

4 cups stale bread, torn into thick pieces
1 large tomato, diced into large chunks
2 tbsp balsamic vinegar
2 tbsp canola or olive oil
1/2 clove garlic, finely minced or crushed*
1 tbsp fresh basil, chiffonade
1 tsp crushed red pepper
salt and pepper to taste

In a large bowl, whisk together vinegar, garlic, red pepper, salt and pepper. Slowly pour in oil while whisking. Add bread and tomatoes to the bowl and toss to coat evenly with the dressing. Top with fresh basil and serve!

*Since you're using raw garlic in this recipe, you want it to be chopped extremely fine. A good way to achieve this so that you don't take a big bite of raw garlic is to peel the skin off of the clove, while leaving the clove intact. Don't smash the garlic like you would for a rough chop! Using a zester, grate the garlic into your dressing bowl. I can't lie, I picked this technique up while watching an episode of Rachel Ray. Now go spread this culinary wisdom!

No comments:

Post a Comment