Hi everyone! I hope your Fourth of July weekend was great! On the menu today is Panzanella. This recipe will help you use and enjoy your tomatoes from the garden this summer. I just love the flavors and the smell of this great salad! Panzanella, is an Italian bread salad that has been around for centuries. It always includes bread and tomatoes and lots of vegetables. For bread, use a good quality Artisan bread or sourdough bread. Make sure that you add the bread right before serving so that the bread is somewhat crispy.
This recipe for Panzanella makes me start singing the song "Dulcinea" from Don Quixote; I just substitute the word Panzanella for Dulcinea! For the correct pronounciation of Panzanella, click HERE. I am sure Italian cooks don't use a recipe to make Panzanella, but here is a great recipe for the rest of us! This recipe is from the Women's Day May 2010 issue. For the recipe and instructions, please look below the CSN review information.
Recently I was contact by CSN to do a product review; CSN has over 1,000 vanities and you can easily find a vanity for your bedroom or bathroom. They have vanities that range from classic styles to comtemporary styles. Many of them come with free shipping and I doubt you will find a better selection anywhere! Here are a few that I found that I love.
In the very near future, I will be doing a review of a CSN product. At this point, I an not going to tell you what product I will be reviewing but think hot days; cold refreshment! I will be making several recipes with this product. Stay tuned...
Recipe for Panzanella
6 cups cubed Italian or rustic bread, cut into cubes
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3 cup extra-virgin olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 3/4-in. pieces
1/3 cup chopped parsley
1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
2. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally. This is an important step. I love how the flavors blend and everything smells so good.
3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.
Although I like this salad just as written, you could add some mozarella cheese or fresh basil.
I am posting this with Tasty Tuesday blog party.