Panzanella
Alicia Calvo, MPH, RDN, CDCES. CEDRD
Panzanella is a summer Italian salad made with hearty Italian bread, tomatoes, shallots, and tossed in a light and tangy dressing. Although there are many variations of this salad, the hearty day-old country bread is non-negotiable.
Yield: 6
Ingredients:
5 oz. or ½ loaf of Ciabatta or rustic Italian bread, cut into 1-inch cubes, let sit out overnight
Course sea salt
16 oz. colorful Heirloom tomatoes, cut in half
16 oz. Seasonal lettuce (butterleaf, romaine, chicory blend- frisee and radicchio)
2 small shallots peeled and thinly sliced
½ cup packed fresh basil torn
8 oz. Ciliegine Fresh Mozzarella balls (optional)
Dressing:
¼ cup Extra virgin olive oil
1/8 cup white balsamic vinegar
2 Tbsp. water
2 garlic cloves, minced
½ teaspoon Dijon mustard
1 teaspoon fresh thyme
Black pepper
Instructions:
Heat the oven to 400 degrees F.
In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of sea salt. Toss to make sure the bread is well coated. Spread the bread cubes on a sheet pan lined with foil and bake in heated oven for about 10 minutes or until golden (the edges should get crisp and the bread gets toasty and crisp but remains a bit chewy).
In a large bowl mix all seasonal vegetables, sliced heirloom tomatoes, (and mozzarella balls).
Mix dressing ingredients. Whisk to combine.
Add bread cubes to large salad bowl with mixed seasonal vegetables, tomatoes, (and cheese). Toss with dressing and allow to sit for 10 – 15 minutes before serving.
Garnish with fresh basil and serve.
Nutrition Facts:
Calories: 165 (225 with fresh mozzarella balls)
Total Fat: 10 g (14 g with fresh mozzarella balls)
Total Carbohydrate: 12 g
Protein: 2 g (7 g with fresh mozzarella balls)
Equivalents: 1 Vegetable, 1/2 Starch, 2 Fat (and 1 oz. protein with fresh mozzarella balls)