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Panzanella

Poems were written about Panzanella in 16th century Italy, when no ingredient or food went to waste, and vegetables and cheeses were added to day-old bread to create lunch or dinner salads. Panzanella always includes bread and whatever else the seasons provide. My favorite combination includes mozzarella, tomatoes and fresh Italian herbs, but there’s no limit to what you can do. Discover one possibility after the jump…

My daughter practicing her cutting skills after I made a starter cut in the bread.

Panzanella Recipe

Prep time: 10 minutes  Cook time: 15 minutes

1 loaf multigrain french loaf cut into 1 inch cubes

2 packages mini mozzarella balls in herbed oil, drained leaving about 2 tablespoons oil

3 to 4 tomatoes chopped into 1/2 inch pieces

1/4 red onion thinly sliced and chopped

1/8 cup white vinegar

1/8 cup balsamic vinegar

1/8 cup olive oil

1/2 cup torn basil leaves

salt and pepper to taste

Preheat oven to 375 degrees F. Place the cubes bread on a cookie sheet in the oven for 15 minutes or until bread is dry. Combine the tomatoes, mozzarella and bread. In a measuring cup with a spout mix the vinegars, oil and salt and pepper.  Slowly pour over the tomato, mozzarella and bread mixture, stirring to combine. Add more balsamic vinegar and olive oil if it seems too dry.  Toss in the basil leaves and onion and place in the refrigerator for 30 minutes to allow the bread to soak.  Serves 6.

Joey and Melissa Maggiore share their Italian Traditions in the Kitchen!

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