Panzanella Salad

Panzanella Salad

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Chef & Child Ingredient of the Month, June 2015

Ingredients

4 slices stale bread, cut into 1-inch cubes
1 tablespoon olive oil
¼ teaspoon salt

Veggies:
1 medium tomato, cut into cubes, or 6 cherry tomatoes, halved
1 seedless cucumber, cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
¼ onion, sliced
¼ cup fresh flat leaf parsley, chopped

Vinaigrette:
1 clove garlic, minced
¼ teaspoon Dijon mustard
1 tablespoon white balsamic vinegar or 1 tablespoon Champagne vinegar
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

Instructions

To make the toasted bread cubes, toss the bread cubes together with the olive oil in a heavy skillet over medium low heat. Season with salt and toast, stirring occasionally, for 4-6 minutes, or until the bread cubes are lightly browned. Set aside.

For the veggies:
Place the tomatoes, cucumber, bell pepper, onion and flat leaf parsley together in a large bowl.

For the vinaigrette:
Whisk together the minced garlic, Dijon mustard, vinegar and olive oil. Season with salt and pepper.

For the completed salad:
Dress the veggies with as much of the vinaigrette as desired and toss until the dressing is evenly distributed to coat all the veggies. Add the toasted bread cubes and let sit for 20-30 minutes, or until the flavors have melded together.

Divide into 4 portions and enjoy!

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Yield

4 portions

Tags

Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals