Introduction to Panzanella
Panzanella, the classic Italian salad of sun-split tomatoes and crisped croutons flush with a bold vinaigrette, is the pinnacle of the late summer harvest. And if we were in Tuscany, home of the original panzanella, and sipping chianti as the sun sinks into the hills, that dish might include a whole lot more — roasted red peppers or roasted eggplant, or blanched green beans, perhaps tomatoes.
The Origins of Panzanella
In Italy, panzanella simply means bread salad. Born of Italian thrift and creativity, it’s a delicious way to dispatch stale bread and what’s left in the garden. This recipe was inspired by a bounty of plump, almost too-ripe, red bell peppers from the farmers market. It showcases their sweet, smoky nature when blistered under the broiler or on the grill, and it relies on a few slices of stale miche, baguette or ciabatta.
Preparing the Bread
Though some recipes recommend soaking the bread in water first, that step washes out its flavor and texture. Lightly toasted dried-out bread has the best texture, crisped on the outside and chewy within and just absorbent enough to soak up all the salad’s components.
The Fragrant Basil Vinaigrette
The backbone of this salad is the fragrant basil vinaigrette. Simply whizz together handfuls of garden-fresh basil, peppery olive oil, fresh garlic and a splash of snappy red wine vinegar. The bread, when well toasted, won’t turn to mush as the salad rests and the ingredients meld together.
A Versatile Summer Salad
This is a wonderful make-ahead summer salad. Turn it into a vegetarian meal by adding a cupful of cooked white beans and/or mozzarella and shredded Parmesan cheese. For omnivores, toss in grilled chicken, sausage or salmon. It will hold up for a potluck, backyard barbecue, picnic or an easy and elegant dinner on the deck. Don’t forget the chianti.
By Beth Dooley, The Minnesota Star Tribune
Harvest Panzanella Recipe
Ingredients
Serves 6.
You can make this ahead, just be sure to toast the bread well so it doesn’t turn to mush as the flavors meld together. Use any fresh veggies you have on hand. This recipe features roasted peppers but tomatoes, corn and green beans all work beautifully. Add a few olives for color and punch. From Beth Dooley.
- 4 large red bell peppers (about 2 lb.)
- ½ c. extra-virgin olive oil, divided
- Coarse salt
- Freshly ground black pepper
- 1 small onion, thinly sliced
- ½ baguette or country-style bread, cubed into 1-in. squares (about 10 to 12 c.)
- 2 cloves garlic, minced
- 3 tbsp. red wine vinegar
- Generous pinch red pepper flakes
- ¼ c. chopped fresh basil
- 2 tbsp. chopped parsley
Directions
Preheat the broiler on high or prepare the grill. Toss the peppers with 1 tablespoon of the oil and season with the salt and pepper.
Roast the peppers, turning occasionally until their skins are blackened and blistered all over, about 10 to 12 minutes. Remove and cover with a kitchen towel or set in a paper bag to cool for 15 minutes. Peel and seed the peppers and cut into 1- to 2-inch pieces. Transfer to a large bowl and add the onion.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Scatter the bread cubes over the baking sheet and drizzle with 2 tablespoons of the oil, tossing until well coated. Season with salt and pepper and toast in the oven, shaking the pan occasionally, until crisped and brown, about 8 to 10 minutes. Remove and allow to cool.
Put the garlic, vinegar, pinch of red pepper flakes, basil, parsley and the remaining oil into a blender and whizz together.
Transfer the toasted bread cubes to the bowl with the vegetables and toss with the vinaigrette. Taste and adjust the seasoning, adding additional oil and vinegar, salt, red pepper flakes, and black pepper as necessary. Cover and allow the flavors to mingle at least 1 hour or up to 4 hours before serving.
Conclusion
Panzanella is a versatile and delicious Italian salad that can be made with a variety of ingredients. The addition of roasted red peppers gives it a sweet and smoky flavor that is perfect for the late summer harvest. With its fragrant basil vinaigrette and crispy bread, this salad is sure to be a hit at any gathering.
FAQs
Q: What is panzanella?
A: Panzanella is a classic Italian salad made with bread, vegetables, and a vinaigrette.
Q: What type of bread is best for panzanella?
A: Stale miche, baguette or ciabatta work well for panzanella.
Q: Can I make panzanella ahead of time?
A: Yes, panzanella can be made ahead of time and refrigerated for up to 4 hours before serving.
Q: What are some variations of panzanella?
A: Panzanella can be made with a variety of ingredients, such as roasted red peppers, tomatoes, corn, and green beans.
Q: Is panzanella a vegetarian dish?
A: Yes, panzanella can be made as a vegetarian dish, but it can also be adapted to include meat or fish for omnivores.
