Savory Panzanella Salad
Summertime brings warm nights and even warmer days leaving me craving fresh chilled ingredients. Here is a meal option that is bursting with summertime flavors, and it will give you the chance to get outside and use your grill. Have you ever heard of it? Serve it with some grilled chicken or Italian sausage..
**pan·za·nel·la (aka: a ticket to flavor town)
- Italian, from pane ‘bread’ + zanella ‘small basket.
- a type of Tuscan salad made with anchovies, chopped salad vegetables, and grilled bread soaked in dressing.
Grilled bread? Soaked in dressing? Yes that’s right! Lets have a look at the details.. If you are not a fan of anchovies, no biggie. You will find our version sans anchovy and plus capers on the ingredient list. Enjoy!
- 120z loaf ciabatta bread halved lengthwise
- 6oz arugula
- 1/2 cup Italian parsley
- 3 medium heirloom tomatoes
- 1/2 cup capers
- 1/2 cup kalamata olives
- 8oz ball of fresh mozzarella
- 1 shallot
- 1 clove of garlic
- juice from a lemon
- 2 tablespoons red wine vinegar
- teaspoon of honey
- 1/4 cup olive oil
Drizzle ciabatta bread liberally with olive oil and season with salt and pepper and garlic powder. On a grill set at medium heat, place ciabatta halves oil side down for 3-5 minutes. Once browned, flip and cook for another 3-5 minutes and remove from the grill.
In a large salad bowl, combine arugula, parsley, mozzarella torn into bite size chunks and tomatoes cut into large bite size pieces. Once bread has cooled, chop into bite sized pieces and add to salad. In a small bowl combine the diced shallot and garlic, red wine vinegar, lemon juice, honey and salt and pepper. Drizzle in olive oil while whisking until well mixed. Pour over salad, toss and enjoy.