Panzanella salad

PREP TIME: 10 MINS

COOK TIME: 10 MINS

SERVES: 2-4

A quick weeknight meal or a versatile side dish that can be made year-round and is as beautiful as it is delicious. Use farm-fresh vegetables during the peak of summer for maximum flavor.

INGREDIENTS

4 slices Tuscan bread, toasted and cubed
4 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1 seedless (English) cucumber, sliced and cut into 1/2 inch quarters
Red and yellow bell peppers, medium dice
Grape tomatoes, cut in half
Fresh chives and basil, minced
Green scallions (optional)
2 tbsp white wine vinegar
Sea salt, to taste

INSTRUCTIONS

Cut all vegetables, put in large bowl & drizzle with extra virgin olive oil, kosher salt & toss well
Heat pan on low and add extra virgin olive oil, once pan is warm, add bread cubes until browning, and drizzle with kosher salt. Take off heat.
Add cooled bread cubes to bowl and toss well with vegetables.
Add fresh herbs and toss again.
Drizzle salad bowl top liberally with vinegar and small dash of sea salt. Enjoy!

A FINAL NOTE

I mention Tuscan bread but if you cannot find it any sort of crusty bread would be suitable, including Italian or French bread. Feel free to experiment with a rosemary loaf or even sourdough if you like those flavors.

The technique here is how to toast the bread. You want it to be just lightly dried, not actually toasted brown. If the bread is over-toasted it will start to take on a bitter taste, which you want to avoid.

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