Happy Solstice! Panzella Salad



Hope everyone had a Happy Solstice..no matter what path you are on!!!

I know I am late but we can celebrate Summer every day!!  This recipe reminds me of my great grandma..cause she used to make a delicious "bread salad"..tomatoes, onions, fresh basil and italian bread ..vinegar and olive oil..dont knock it till you consume a few bowls ..

That's what Panzella is..bread salad... Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Its very light and very savory.. makes a perfect summer dinner...NO COOKING...well not much. 


Panzanella was based on onions, not tomatoes, until the 20th century.

Modern panzanella is generally made of stale bread soaked in water and squeezed dry, tomatoes, olive oil, vinegar, salt, and pepper. Onion and basil are often added.

Other ingredients—lettuce, olives, mozarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic— are sometimes used, but Florentine traditionalists disapprove of them.

Here is a wonderful, flavorful recipe that is perfect for the hot, muggy days we have been having here in the Northeast!


This recipe is from Chef Tony Chittum (don't ask me..I have no idea who he is either..but he does know how to cook!)

Summer Squash & Cornbread Panzanella

      I had to make a few adjustments to this recipe, mostly out of necessity. For example, I couldn't find patty pan squash, so I used some baby squash I picked up at a local fresh market.   
      If you don't have a grill, you can saute the squash and zucchini in a pan (it helps create flavorful brown bits, but clearly grilling is better for flavor).

Ingredients

• 4 cups cornbread, large diced cubes
• 4 TBSP olive oil
• 2 cups patty pan squash-mixed colors
• 2 cups baby zucchini-mixed colors
• 2 cups cherry tomatoes-mixed colors (feel free to use rough chopped tomatoes of any variety)
• 2 TBSP red wine vinegar
• 3 TBSP capers-salt cured (I don't like capers..no I nixed them)
• 2 TBSP basil, cleaned and torn (as much as you like actually..has to be fresh)
• 2 TBSP parsley leaves, cleaned (as much as you like actually..has to be fresh)
• Salt and pepper to taste (tt)

Method

1. Preheat oven to 325 degrees
2. Take the cornbread cubes and toss it with 1 tablespoon of olive oil and season with salt and pepper
3. Place the cornbread cubes on a rack and bake them in the oven until crispy...about ten minutes..now you have croutons.
4. Place the croutons aside to cool
5. Place the squash and zucchini in a large mixed bowl and toss with one tablespoon of olive oil; season with salt and pepper
6. Grill the squash and zucchini over high heat until slightly charred and al dente; about one minute per side
7. Place squash and zucchini aside to cool
8. Once the croutons and squash mixture are cooled, place them in a large mixing bowl with remaining ingredients, season with salt and pepper and light toss until fully combined
9. Serve immediately at room temperature. and enjoy!!

Here is a more traditional recipe...from Ina Garten

Barefoot Contessa's Recipe for Panzella

Ingredients

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinargrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

THIS IS JUST YUM..... AND DEFINITELY FITS INTO FOOD PORN CATEGORY!!  THE MORE YOU EAT...THE MORE YOU WANT... mmm and you can add cooked bacon, but panchetta would be better...


here is the picture for Diane...and Nicole: