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Panzanella

October 28, 2016

I had a similar recipe to this at the Essential Bakery a while ago and it was on my list to recreate.  It is a great summer recipe with fresh grown tomatoes.  I served it up for my WDC and it was a good hit.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 20-25 mins
Chill Time: 1-2 hours
Total Time: 3 hrs
Yield: 6-8 servings
Taste: Good

INGREDIENTS

1 loaf crusty Italian bread (day old)
Olive oil, for drizzling
1 whole English cucumber, halved, seeded and sliced
6 whole assorted tomatoes (heirloom are great), cut into wedges
1/2 red onion, thinly sliced
1/4 cup olive oil, plus more for drizzling on bread
salt and pepper to taste
25 whole basil leaves, chiffonade (or more to taste)
Parmesan shavings

Dressing (from the Kitchn):
2 cloves garlic, finely minced
1 teaspoon dijon mustard
3 tablespoons champagne, red wine, or balsamic vinegar
1/4 cup good olive oil
1 teaspoon salt
freshly ground black pepper

PROCEDURE:

1) Preheat the oven to 275 deg F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil and add a tsp of salt. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.  OR if you are making a smaller fraction of the recipe you can do this in a large skillet tossing every few minutes to coat and crisp.  I found this too difficult to easily do with a whole loaf of bread so I would prefer to oven for the full size recipe.

2) In a large bowl, combine bread, cucumber, tomatoes, and onion.

3) In a small jar, shake together the garlic, Dijon, vinegar, olive oil, salt and pepper. Pour over the salad ingredients, tossing gently.

4) Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.

5) Sprinkle with more salt and pepper if desired and serve.

Source: modified from Pioneer Woman

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From → Bread, Side Dish

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  1. Heidi’s Fall WDC | Elements of Wood

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