Panzanella Salad

by lifeundeveloped on August 11, 2012

Happy weekend!

Before we talk about food, can we just talk about how insane it is that it is already AUGUST?!

Where did this Summer go?

At any rate, I know I am going to try to make the most of it while it lasts!

Fall is always magical though. Changing of the leaves, cool days, boots, comfy sweaters and jeans. I’m ready!

Anyways, back to the food, you know, the subject to which this blog revolves around.

I love peasant style food.

It’s usually pretty cheap to make and packs in a ton of flavor!

As a single, twenty something in the world trying to save up for the next big girl chapter of my life, I am ALL about cheap eats!

I’m sorry for that run on sentence.

One of my favorite peasant style meals has got to be a simple panzanella salad.

There are so many variations of this salad in the world it’s hard to keep track of them all.

However, I’m a simple girl so I kept my salad simple and classic.

Bread, cheese, tomatoes, onion, cucumber, vinegar and olive oil.

This is a great way to use up leftover veggies in your fridge or day old, going stale bread!

I for one love a good recipe that utilizes multiple things in the fridge.

I hate, hate, hate wasting food! Which I’m sure most of you do.

It’s also a great salad to entertain with. ┬áServe it at your next dinner party, not only is it delicious, but it is quite filling too!

Panzanella Salad

by Vanessa Smith

Keywords: salad

 

Ingredients

  • Bread cubes, 3 cups
  • Tomatoes, 2 cups, chunked
  • Cucumbers, 2 cups, cubed
  • Feta cheese, 1 cup, cubed
  • Shallots, 1 whole, peeled + julienned
  • Balsamic vinegar, 2 Tbsp.
  • Extra Virgin Olive Oil, 1/4 cup
  • Salt + Pepper, to taste

Instructions

Preheat your oven to 350 degrees.

Lay the bread cubes out onto a sheet pan and stick in the oven until lightly browned and toasted. Should take no longer than 10-15 minutes. Keep your on it though, sometimes bread goes fast depending on your oven! Let bread cubes cool to room temperature.

In a large enough bowl, combine the toasted bread cubes with all remaining ingredients. Toss until evenly coated. Taste and adjust seasonings as you see fit.

Note: To me, this salad gets better if you let it sit and marinate for a bit. I let it sit for about an hour. Poured myself a glass of wine and then dove in fork first!

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** I should also note that I added some chopped, fresh basil to this before I served it.  Not mandatory but it gives the salad a little herby, freshness! **

Vanessa

{ 2 comments… read them below or add one }

OliePants August 16, 2012 at 12:20 am

I love panzanella salad. I don’t have it as often as I would like but this recipe makes me want to make it at home more often. Beautiful pictures!

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lifeundeveloped August 16, 2012 at 5:00 pm

Thank you!! I thought the same thing about this salad as I was eating it. Why don’t I make it more often?!

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