Panzanella Italian Bread Salad
Source of Recipe
Roberto Donna
Recipe Introduction
I learned how to make this salad when I took a cooking class with Chef Donna at his restaurant, Bebo Trattoria, last summer. Everything that we made was delicious, but I wondered about my ability to recreate the dishes out from under the care of the chef. But this salad was fantastic! So easy to make - just use the best, freshest ingredients! Other than the taste, the nicest thing about this dish is that you put it almost completely together ahead of time (I did it a good hour before I added the last ingredients) and then add some additional ingredients 30 minutes before serving. The bread looks a bit grim soaked in the balsamic vinegar and I might give this a try with a white balsamic vinegar next time. This makes a LOT of salad. I halved it and still had enough for 8!
List of Ingredients
1 round loaf crusty peasant bread, cut into 1" cubes, about 4 cups
1 shallot, finely chopped
1 cloved garlic, smashed to a paste
2 t. grated lemon zest
1/4 c. balsamic vinegar
salt
freshly ground black pepper
1/2 c. EVOO
5 plum tomatoes, seeded & chopped
1 green bell pepper, seeded & chopped
1 yellow, orange or red bell pepper, seeded & chopped
1 cucumber, peeled, seeded & chopped
1 medium fennel bulb, trimmed and chopped with green tops reserved
1/2 c. Nicoise olives, pitted & halved
12 basil leaves, shredded
Recipe
Spread the bread cubes out on a baking sheet and leave out to dry out for at least 24 hours (or bake at 300 degrees for 10-20 minutes to dry out, but not brown).
In a large bowl, whisk the shallots, garlic, lemon zest and vinegar. Add salt and pepper to taste. Add the olive oil slowly, whisking constantly until combined.
Add the vegetables and toss. Taste and add additional salt and pepper, if necessary. Do not refrigerate.
Thirty minutes before serving, add the fennel greens [I used about 2 T. of these, minced for a 1/2 recipe], basil and bread cubes. Toss well. Let stand at room temperature.
Serves 16.
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