Panzanella With Herbs Recipe #378675
Another wonderful meal that fits my poverty series - panzanella makes wonderful use of leftover bread that otherwise is at risk of going to waste. The herb & vegetable choice is flexible - use what your garden is providing or what ever is in that vegetable drawer. Ours will be making use of the basil that is starting to overwhelm the garden & the first Roma green beans off the 8 foot vines. The article did not mention but this salad does best if allowed to chill 20 minutes or so after pouring on dressing - but don't overmix some marinated & some chewy bread is best.
50 min | 20 min prep
SERVES 12
- 1 pint grape tomatoes, washed, halved
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 baguette, day-old, cut into 1/2-inch-thick slices (16 ounces)
- 1 cucumber, washed, cut in half lengthwise and sliced
- 4 green onions, washed, thinly sliced
- 1/2 cup red onion, thinly sliced
- 2 cups green beans, blanched (asparagus OK)
VINAIGRETTE
- 3/4 cup olive oil
- 2 tablespoons white balsamic vinegar (white wine vinegar OK )
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
- 1 garlic clove, pressed
- 2 tablespoons herbs, fresh chopped (such as tarragon, thyme, basil, Italian parsley, marjoram)
- Place the tomatoes in a large bowl and sprinkle with the salt and sugar. Set aside for 15 minutes.
- Tear or cut the bread slices into bite-size pieces and place in a large serving bowl. Add the cucumber, green onions, red onion slices and green beans. Add the tomatoes and their juices. Sprinkle salad with seasoning blend or season as desired.
- In a jar with a tight-fitting lid, combine all the vinaigrette ingredients and shake well to combine. Drizzle the vinaigrette sparingly over the salad and toss it gently to coat. You may have leftover vinaigrette. It will keep for several days and can be used on any salad.
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5 stars