Israeli Panzanella Salad

You may or may not have noticed I have been trying to up the fancy quotient on my food photos. I’m adding captions with this crafty (and free!) photo editor and have been futzing with my new favorite camera lens. I am also integrating fabric backgrounds to distract you from the fact that I only have one white plate that I use in nearly every post. I guess the secret is out! Since I banned myself from stepping foot inside a Michael’s after maxing out my credit cards on an embarrassing number of glitter pens and puff paint, I had to get creative with my fabric choices. Today’s background, for example, is my chef pants from school. Future plans include the dress from my Bat Mitzvah (similar to this one but less slutty) and sequins. Stay tuned!

My fashionable and flattering chef pants seemed appropriate for my twist on a panzanella salad since that is one of the many tasty recipes we learned in school. Panzanella is a salad made from stale bread soaked in a vinaigrette. Man I did a crappy job of making that sound edible. Trust me on this one! I made mine Israeli style with tomatoes, cucumbers and tasty toasted pine nuts. And cilantro because I live in Mexico Texas. But you can add in chicken, chickpeas, different spices. Whatever you like! Here is all Jew need!

First up, toasting your bread! Toss your diced bread in two tablespoons olive oil, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper. In a oven preheated to 425, bake for 10 minutes until golden brown. You can also do this in a saute pan on a stovetop.

While your bread is toasting, you can prep your cucumbers, tomatoes, onions, and cilantro.

Also make your dressing. Whisk up the remaining olive oil with the balsamic vinegar, lemon, salt, pepper and paprika.

By now your house should smell like garlic bread, Jew are welcome. Let the bread cool, resist the urge to eat it all, and then combine with tomatoes, cucumbers, onions, pine nuts and cilantro.

Toss in the dressing and let marinate for 30 minutes. Enjoy!

Israeli Panzanella Salad

Amy

Israeli Panzanella Salad- a classic bread salad with light summer flavors.

5 from 1 vote

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Servings 6 -8

Ingredients

  

1x2x3x

• 8 cups of day old bread I used a whole Italian baguette, cut into large chunks
• 1/3 cup plus 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cloves garlic minced
• 2 tablespoons balsamic vinegar
• 1 lemon juiced
• 1 tablespoon paprika
• 4 Roma tomatoes diced
• 2 cucumbers diced
• 1/2 red onion diced
• 1/2 cup toasted pine nuts
• 1 bunch cilantro minced (or parsley if you don't like cilantro)
• Optional: rotisserie chicken chickpeas, etc

Instructions

 

• Preheat oven to 425.
• Toss your diced bread in two tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 10 minutes until golden brown.
• Whisk together remaining 1/3 cup olive oil, 2 tablespoons balsamic vinegar, lemon juice, paprika, and 1 teaspoon salt.
• Cool bread and toss with tomatoes, cucumbers, red onion, pine nuts and cilantro.
• Then combine with dressing.
• Let marinate for 30 minutes and serve and enjoy!

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