"A loaf of bread is what we chiefly need! How 'bout some pepper and salt and vinegar? The time has come, my little friends, to talk of food and things, of peppercorns and mustard seeds, and other seasonings! We'll mix 'em all together in a sauce that's fit for kings. Calloo-Callay, we'll eat today, like cabbages and kings!" - The Walrus and the Carpenter, Alice in Wonderland
I’m usually not a fan of dinner salads, but panzanella is an exception. Panzanella is a Tuscan salad made up of a rainbow of chopped veggies and olive oil-fried croutons, all coated in a wonderful garlicky mustard vinaigrette. If I’m being honest, the main allure of this dish is the homemade croutons soaked in vinaigrette. I could eat them until I’m sick, they are truly addictive. Like the Carpenter said, it is a meal fit for cabbages and kings! My mom made Ina Garten’s panzanella a lot when the weather was warm, so the taste always reminds me of home.
If you want to keep this vegetarian but make it hearty, try adding some cubed fresh mozzarella.
What makes this recipe enchanting:
It's an excuse to eat lots of vinaigrette-soaked olive oil fried croutons, which tastes like heaven on earth
A very refreshing and hearty dinner salad, perfect for a hot day
This makes great use of store-bought rotisserie chicken
More easy summer recipes:
Serves 4
Mustard Vinaigrette:
1 clove garlic, minced
1 teaspoon whole-grain Dijon mustard or regular
1 teaspoon mayonnaise
3 tablespoons Champagne vinegar
½ cup extra-virgin olive oil
Kosher salt & freshly ground pepper
Panzanella Salad:
2 packages cherry tomatoes
1 seedless "English"/"hothouse" cucumber
2 bell peppers
Extra-virgin olive oil
4-6 big slices of good crusty bakery bread
Italian seasoning
Kosher salt & freshly ground pepper
2 handfuls of fresh basil leaves
3 tablespoons capers
Leftover chicken (optional)
Directions: Make the vinaigrette. Add all of the vinaigrette ingredients to a small mixing bowl and whisk well until well combined. Alternatively, add the vinaigrette ingredients to a mason jar or even a cocktail shaker, and seal and shake. Refrigerate until ready to eat.
To make the panzanella, use a paring knife to halve the cherry tomatoes, and place in a large mixing bowl. Cut the cucumber in half lengthwise, and then cut the halves in half lengthwise. Cut the cucumber slices into chunks and add to serving bowl. Use a paring knife to cut out the top of the bell pepper. Shake out the seeds into a trash can, and rip out the fleshy white ribs. Cut off the sides of the bell pepper, leaving the bottom. Trash the bottom. Cut the bell pepper sides into bite-size pieces and add to the serving bowl.
To make the best croutons, pour some olive oil into a small bowl. Also pour a little bit of olive oil into a large pan, but not a lot. Heat the pan over medium-high heat. Cut your bread into a cubes or tear into pieces if you’re feeling particularly lazy. Dip each bread cube into the small bowl of olive oil and place in the pan. Use tongs to turn the cubes over until golden brown and toasted on all sides. Remove to a paper towel-lined plate to collect any excess oil. Season liberally with Italian seasoning, and sprinkle with salt and pepper. If using, chop the basil roughly and add to the serving bowl, and sprinkle in some capers. Top the panzanella with the croutons (this way, the croutons soak up all that delicious vinaigrette). Drizzle with the vinaigrette.
