The Perfect Pazanella Salad
This recipe is also part of the video series, Conversations at the Kitchen Sink that lives on the GLU network. It is a free app that you can download on samsung or apple tv, using fire or roku. There are a bunch of ways to watch! This episode has a great salad recipe as well. Bonus, all episode also include a devotional talk because you know I can’t miss out on an opportunity to encourage you!
Link to GLU here: https://glu.love/
Perfect Panzanella
ingredients
For the salad:
3 tbsp olive oil
6 cups cubed, stale, Italian bread or French Baguette
1 tsp kosher salt
2 large tomatoes, cut into 1 inch cubes
1 cucumber peeled, seeded and slice (about ½ inch slices)
½ cup pitted green olives, halved (I love to use Castelvetrano or Cerignola)
½ cup red onion, thinly sliced into half moons
¼ cup jarred roasted red peppers, sliced
¼ cup fresh basil, roughly chopped
For the Vinaigrette:
½ cup olive oil
1/3 cup red wine vinegar
2 tbsp strained tomato juice
1 tbsp dijon mustard
1 tbsp honey
2 garlic cloves, minced
1 tsp Kosher salt
½ tsp black pepper
instructions
1. Preheat the oven to 325 degrees. Tear bread into about 1 inch pieces and spread them evenly on a baking sheet. Toss them in olive oil and salt. Bake for about 25-30 min or until toasted throughout. Set aside.
2. Meanwhile cut the tomato into 1 inch cubes and place them in a colander over a bowl to strain the juices . Sprinkle with kosher salt and let them sit while you prep the rest of the ingredients for the salad (about 10-15 minutes)
3. In a large bowl add the cucumbers, green olives, onion, roasted red peppers and half of the bread cubes.
4. In a small bowl whisk together ingredients for the vinaigrette until emulsified.
5. Pour vinaigrette over the top of the salad. Toss gently to coat. Add the tomatoes , basil, and the rest of bread cubes and gently toss again.
6. Serve on a larger oval platter or salad bowl
RECIPE NOTES: