Saturday, January 28, 2012

Panzanella Salad Recipe and Video

Oh the taste of freshness with basil,  garlic, tomato, cucumber, over a  soft inside and crunchy outside,  parmesan herb bread. You are surely in for a treat with the taste of summer in this plate...

Panzanella Salad

1 cucumber chopped in small cubes
2 large, beefsteak or vine ripe tomatoes
1 bell pepper chopped in cubes
4 cloves of  finely minced fresh garlic
6 large fresh basil leaves torn in small pieces
 1 1/2 cups Fresh white mozzarella, cubed


3 cloves finely minced garlic
1/4  teaspoon Dijon mustard
3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar
1 tablespoon white wine
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
pinch cayenne pepper
1 teaspoon honey

Cut Up The Bread
1 baguette french or Italian bread, about 6-8 cups cubed
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
 1/4 teaspoon each garlic powder, dried, oregano, parsley, basil
1 tablespoon Parmesan cheese

Preheat oven to 400°
Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.
 In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving. 

 Cut the bread into  1 inch pieces and toss into a large plastic zip lock bag. Adding  olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss  all pieces until they are  well coated.  Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons.  Let cool.

Add bread to a plate, scoop vegetables over the top and serve.

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