Summertime means easy breezy salads as mains loaded with lots of veggies. Traditionally, panzanella is a Tuscan bread salad which utilizes stale day old bread and overly ripe tomatoes. The juicy tomatoes and dressing revitalize the bread, giving it a second life and adding bulk to the salad. This iteration is a mix-up of a Tuscan bread salad and antipasto and is loaded with summery tomatoes, crisp cucumbers, olives, artichoke hearts, roasted and raw peppers for a nice contrast of textures, and creamy mozzarella. Make this salad in advance and tote it to the park, beach, or pool for full on picnic season success.
summer panzanella salad
Serves 6 - 8
5 tablespoons olive oil, divided
6 cups cubed baguette, or boule
3 pints cherry tomatoes
2 Persian cucumbers, sliced
2 bell peppers, seeded and diced
4 roasted red bell peppers
6 jarred artichoke hearts, marinated in water or oil quartered
¼ cup sliced pitted black olives
1 ball salted mozzarella, cubed
½ cup basil leaves, torn
Dressing
1 small shallot, minced
1 teaspoon Dijon mustard
¼ cup white wine vinegar
¼ cup olive oil
½ tsp salt
¼ tsp freshly ground black pepper
Heat oven to 325F. Toss cherry tomatoes with 2 tablespoons olive oil and ½ teaspoon salt. Roast for 30-45 minutes, tossing every 10 minutes. If your tomatoes are in season, juicy, and sweet, you can skip this step and use them raw and cut in half.
Warm a cast iron skillet with 3 tablespoons olive oil. Toss in the bread, flipping occasionally, and toast for 10 minutes, keeping an eye on it to avoid burning.
While the bread toasts, whisk together all the ingredients for the dressing.
In a large bowl, add the cucumbers, roasted and raw bell peppers, tomatoes, bread, olives, and mozzarella. Pour in the dressing and fold together gently. Garnish with lots of basil. Feel free to let the bread soak up all the flavors for 30 minutes. ENJOY
