Panzanella (A New Twist on Salad)

Salad.  It can get boring. Especially if you have it everyday of the week. Sometimes, you just need an interestingly delicious lunch to get you through the workday. Panzanella is a twist on a salad that learned from a chef in Venice. Essentially a salad without the lettuce. This recipe is full of fiber and healthy vegetables, plus you can make it for dinner and bring it cold to lunch the next day (even better).

Panzanella:
1 day old Italian Tuscan bread about 2 slices optional
3 celery stalks
1 yellow pepper
1/2 small red onion or 3-4 scallions
3-4 ripe tomatoes
1 seedless cucumber
fresh basil
1/4 cup extra virgin olive oil
1 tablespoon of balsamic vinegar
sea salt a pinch
black pepper
may use fresh lemon juice
capers are optional
Soak the one day old bread in water for about a 2 – 3 minutes …then squeeze excess water out & set aside.
Chop the celery, pepper, onions, tomatoes,  cucumber, and basil. Mix together with oil and vinegar. Add salt, black pepper, and a splash of lemon juice (add capers: optional).
Place the day old bread in the center of a dish and then top the mixture over the bread & sides of the plate. Refrigerate and serve cold. Refreshing!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s