A panzanlla salad is comes from the Tuscan region of Italy and is basically a bread salad. Typically a panzanella includes day old bread, tomatoes, basil, oil, vinegar, salt and pepper. Since the wonderful HighCross Farm had some sexy lemon basil, cucumber and red onions in the box, I decided to throw those in as well. The best part was I didn’t have to go anywhere near my stove. Score!
Since I used lemon basil, I decided to keep with the fruity flavor profile and made a vinaigrette with some orange olive oil and strawberry balsamic I got at Oro Di Oliva. Fantastic!
For the Panzanella:
- 1 large cucumber, peeled/seeded and diced
- 4-5 small-medium tomatoes, diced
- 1 medium red onion, thinly sliced
- 1 bunch of lemon basil
- 5-6 sliced of day old Italian bread, cut into 1 inch sliced and diced
For the Vinaigrette:
- 3 tablepoons, balsamic vinegar
- 6 tablespoons, olive oil
- 1 tablespoon chopped garlic
- 1.5 tablespoons, honey
- 5 lemon basil leaves, chopped
- S&P to taste
In a large bowl add the cucumber, tomato, basil, and onion. Chill in the refrigerator for an hour to let the juices of the tomato draw out.
While that chills whisk together your vinaigrette.
Add the bread and vinaigrette to cucumber/tomato mixture. Mix well. You want the bread to sop up the vinaigrette and juice from the veg.
Note: Make sure your bread is good and stale. If you use soft bread you will get nothing but mush. You want good hard, stale bread for this salad.
Let chill again for another 30 minutes.