Panzanella

Panzanella is a Tuscan salad made with bread and tomatoes that is popular in Central Italy during the summer.  The idea of bread in salad may sound a little strange, the bread does get a bit soggy but it is actually a very delicious type of soggy within the first few hours after dressing.  Typical Italian Panzanella does not grill the bread, they also use typical unsalted Italian bread which very dense.  You're choice on the matter of authenticity, but I like to use a crusty salted bread that has a good hard crust and a soft chewy interior. Any combination of fresh vegetables can be used in this salad, tomatoes with onion and basil are very traditional but peppers, cucumber and asparagus are very nice additions.

     Salad Ingredients
1 loaf of crusty Italian bread 
2 tomatoes seeded and chopped into 1" chunks
1 red onion sliced into rounds
1/2 cucumber sliced into half rounds
handful of basil leaves 


     Dressing Ingredients
2 tablespoons fresh squeezed lemon juice
2 tablespoons champagne vinegar 
1 garlic clove finely chopped
fresh cracked pepper
1 teaspoon Dijon mustard
1/2 cup olive oil


1. Cut the loaf of bread in half, olive oil both sides and grill on a grill pan for 5 min each side. If you don't have a grill pan (get one) you can use the broiler in the oven to get a nice toast on both sides. Slice the grilled bread into 1" cubes.

2. Grill the onion rounds on the grill pan for 5 min each side. Roughly chop.

3. Combine the tomatoes, cucumber, onion, basil and bread in a bowl. Toss with dressing and let sit for 15 minutes before serving.