Panzanella
Panzanella is a rustic Italian bread-and-tomato salad.
Yield: Makes 8 to 10 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (1-pound) loaf | ciabatta or other italian bread, cut into 1-inch cubes |
| 1 cup | extra-virgin olive oil, divided |
| 2 tablespoons | red wine vinegar |
| 1 teaspoon | balsamic vinegar |
| 1/4 cup | finely chopped shallot |
| 1/2 cup | loosely packed fresh basil leaves, torn |
| 1/2 pound | red cherry or grape tomato, halved |
| 1/2 pound | yellow cherry or grape tomato, halved |
| kosher salt | |
| freshly ground white pepper | |
| 1 | small red onion, finely chopped |
| 1 | garlic clove, minced |
| 1 teaspoon | dried crushed red pepper flakes |
| 1 teaspoon | fresh rosemary, chopped |
| 1 (15-ounce) can | cannellini beans, drained and rinsed well |
| 1 tablespoon | fresh lemon juice |
| 1 | fennel bulb, thinly sliced |
| 1/2 pound | baby arugula |
| pecorino cheese, crumbled | |
Directions:
Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350° for 15 to 20 minutes, stirring occasionally. Set aside.
Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil. Pour over tomatoes. Season with salt and pepper to taste. Let stand 1 hour.
Sauté red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.
Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel. Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula. Sprinkle with crumbled pecorino, and serve.
Source: myrecipes.com
