#64 The Case of Panzanella

The great thing about being a foodie is the potential for growth. Not in waistline...uh...I mean the subject of food is so large, I'll never stop learning. For example, I was aware of the Italian salad Panzanella and thought, Yuck, bread salad. The word soggy came to mind. Then I saw an Italian making it with love and decided to give it a try.

Revelation!

Comforting, healthy, simple, delicious. The pieces of bread taste like wonderful, chewy Italian loaf you've chosen from the bread basket at table and moistened in olive oil swirled with balsamic vinegar. Panzanella reminds me of bruschetta, even, because the bread morsels soak in the tomato juices as well.

To make more of a meal, toss in the optional arugula.

Olive Oil and Balsamic Vinegar Vinaigrette (Recipe in my next post.)
1/2 red onion, thinly sliced
8 diagonally sliced pieces Italian bread
4 cups multi-coloured grape tomatoes, halved
2 sprigs fresh basil

4 handfuls arugula (optional)

Whisk the Olive Oil and Balsamic Vinegar Vinaigrette in the bottom of a large bowl.

Drop in the red onion.

Break the bread into bite-size pieces over the onion.

One by one, squeeze the grape tomato halves over the bread then add to the bowl.

Tear the fresh basil leaves into the salad as well. Toss.

Serves 4.

♥ Becki

Comments

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