How to Cook Perfect Panzanella
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Ingredients of Panzanella
- Prepare 1/2 of multi grain baguette chopped into bite size pieces.
- You need of Approx 1/2 cup olive oil to drizzle bread.
- You need of Salt & pepper for bread.
- It’s of Veggies.
- It’s 4-6 cups of chopped tomatoes.
- You need 1/2 cup of chopped/sliced onions (red onion preferred).
- You need 2 of big cloves garlic minced.
- Prepare 1 cup of kalamata olives cut.
- You need of Big handful of parsley or basil chopped.
- It’s 2 ounces of crumbled goat.
- It’s of Dressing.
- You need 1/3 c. of red wine vinegar.
- Prepare 1/2 c. of Olive oil.
- You need 1/2 tbsp of honey.
- Prepare 1 tsp of Dijon mustard.
- You need 1 tsp of oregano.
- Prepare of to taste Salt & pepper.
Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Panzanella, which sounds as though it should be the name of the beautiful heroine in a ballet or a fairy tale, is the word for a damp and tomatoey bread salad from Italy. A fresh and vibrant salad for the summer. Use produce from your garden where available, especially heritage varieties of tomatoes.
- Heat oven to low broil. Chop up veggies and store in fridge until ready to toss in bigger bowl.
- Make dressing and set in fridge until ready to toss..
- Chop up bread and place on greased baking sheet. Generously add olive oil and a little salt and pepper. Toss around and bake on low broil for about 5-10 min checking often. Make sure it’s a good golden brown so it won’t become soggy in salad..
- Let it cool for 10-15 min and toss salad together gently to not melt or mush the cheese..
This is also a great way to use up bread. A deliciously fresh salad National Trust. Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy – or do you have a better recipe for bread past its best? Panzanella, the subject of this month's How to Eat, is very different.