I love eating salads in the summer. There’s just something about those fresh vegetables and herbs. They taste better in the summer, don’t you agree. And Panzanella salad is one of my favorites. Given my love of Italian food, fresh summer vegetables and easy recipes, this one is a dinner time staple in my house.
Here is what you will need:
1 loaf of Italian bread
1 English cucumber
2 Heirloom tomatoes (for this one I used an heirloom mini trio)
½ lb. Genoa salami, sliced into strips
½ C. fresh basil, chiffonade
¼ C. shredded parmesan cheese
extra virgin olive oil (EVOO)
red wine vinegar
salt and pepper
First, start with a loaf of Italian bread. Cut it or tear it into bite sized chunks. Lay it out on a cookie sheet, drizzle with EVOO, salt and pepper and toast in in the oven (350 degrees) until just golden.
While the bread is toasting, cut up the cucumber and the heirloom tomatoes. Make sure to de-seed both. Toss them into a bowl with the salami. Drizzle with EVOO and red wine vinegar to taste. Add the basil and toss the salad.
Once the bread is done, allow to cool to room temperature. Toss it in with the vegetables and salami, and mix the salad. Add more EVOO and red wine vinegar, as needed. Then sprinkle with the parmesan cheese.
I like to serve this with a very cold glass of Pinot Grigio. And then we eat al fresco. It’s like a back yard trip to Italy!