Sunday, January 20, 2008

Recipe of the Week: Panzanella Salad

This is a FANTASTIC salad for company! Make this salad when tomatoes are in season, or when you can get decent ones at the grocery store. Not really a salad that all kids will love, but definitely a winner for adults, and it looks really beautiful! Salad has very little dressing, so keeps well and tasted even BETTER the next day.
Panzanella Salad

6 c day old Italian bread, torn into bite sized pieces
1/3 c olive oil
salt and pepper to taste
3 cloves garlic, minced
1/4 c olive oil
2 T balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 c sliced red onion
2 handfuls fresh spinach
basil to taste
1/2 c pitted and halved green olives
1 c mozzarella cheese, cut into bite-size pieces

1. Preheat oven to 400 degrees
2. In a large bowl, toss bread with 1/3 c olive oil, salt, pepper, and garlic. Lay bread on a baking sheet and toast in oven until golden, about 7-10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/2 c of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinegarette and let stand for 20 minutes before serving.



mateo said...

We had this a couple of weeks ago. It could be a meal in itself. Nicole finds some great recipes on This was very tasty.