Panzanella is definitely a dish that I’ve had on my list for awhile now. I’ve poured over so many recipes before finally deciding to create a version of my own. It’s a mix of both Italian and Greek influences which made it the perfect option for the Mediterranean Table that I shared about yesterday.
What I love about this dish is you can use a variety of fresh veggies which I love enjoying especially during the summer months when they are in season, and I decided to pair it with a Champagne Vinaigrette that I created (with no recipe whatsoever) that turns out better and better every time I make it. (My mom’s words not mine!)
If you’ve been itching to try out some of the knife skills you’ve learned during the shelter-in-place and social distancing protocols this year, then you’ll definitely enjoy prepping the veggies for this recipes. There’s halving, slicing and dicing galore!
The Perfect Summery Panzanella
- 4 cups cherry tomatoes (halved)
- 1 long English cucumber, cut into half-moon shapes (2 cups)
- 1 can white beans (great northern or cannelloni)
- 1 cup crumbled goat cheese
- 1 cup pitted black olives (sliced)
- ¾ cup diced or sliced red onion (about 1/2 red onion)
- 1/2 loaf good quality artisan bread (not fresh if possible)
- 2-4 tablespoons extra virgin olive oil
- 2 cloves garlic, cut in half
Dressing — (optional — or a delicious aromatic olive oil such as Milanese Gremolata)
- 1-2 tbsp Champagne Vinegar
- 2-3 tbsp Olive Oil
- 2 tbsp whole grain mustard
- 1 tbsp honey (to taste) you can add more if the mixture is too tangy
Combine all of the salad ingredients together in a large bowl. Toss to combine and set aside.
Slice bread and tear into pieces and toss with olive oil, a crushed clove of garlic and a sprinkle of salt and bake at 300F on a baking sheet until golden brown.
Make the dressing by adding champagne vinegar, olive oil, and mustard and whisk together. Add honey, whisk and taste… If your dressing is too thick just add more olive oil, or if you want it to have more ‘bite’ add more champagne vinegar.
Stir the dressing into the salad with the chunks of bread. Serve.