Farmer's Market Panzanella Salad
Panzanella, or bread salad, is one of our favorite savory salads. Unlike traditional Italian panzanella, we use toasted focaccia croutons, which gives it a texture and crunch. If you let it sit, the croutons become deliciously soft. Either way you enjoy it, the beauty of this salad is using seasonal produce paired with a few Bella Cucina pantry provisions.
SHOPPING LIST:
1 cup Bella Cucina Focaccia bread dough croutons
1 cup flat green beans (or fresh diced cucumber)
1/2 cup fresh corn off the cob
4 each Bella Cucina Roasted Sweet Balsamic Peppers
1 jar Bella Cucina Piccolo Pomodoro Tomatoes
1/4 cup Bella Cucina Lambrusco Red Wine Vinegar
1 teaspoon Bella Cucina Wild Oregano Sage Salt
PREPARATION:
To Make Foccacia Croutons: Preheat oven to 350 degrees
Make focaccia dough according the direction on the can, or you can buy a loaf of focaccia from your local bakery. Cut an 4X8 piece of focaccia in half as if you were going to make a sandwich. Cut both halves into 1/4 inch cubes. Since foccacia is typically made with olive oil, you won’t need to add anymore before baking. Bake until golden brown, about 10-12 minutes. Let cool.
To Assemble the Panzanella:
Cut the beans into 1/4 inch pieces and blanch in salted boiling water for 30 seconds, then drain and run until cold water. Drain and add to a large bowl. In a saute pan, heat the olive oil over medium heat and cook the corn for 1-2 minutes until tender. Add to the bowl. Drain the liquid off the tomatoes and add the tomatoes to the bowl.
To make the vinaigrette: Whisk in the vinegar into the oil from the piccolo tomatoes. Add the salt and whisk until blended. Pour the vinaigrette over the panzanella salad and toss all ingredients until coated. The croutons will soften as the salad sits.
VARIATIONS:
- For a more traditional panzanella salad, pair the Piccolo Tomatoes with torn fresh mozzarella and basil leaves. You can also add chopped kalamata olives and diced cucumber for a more layered version
- Add or serve with a protein such as roasted chicken or shrimp
- The seasonal salad combinations are endless! Just remember - what grows together goes together. Let this be your guide.
- Chestnut Honey Grilled Peaches and proscuitto with straciatella Cheese
- Roasted Butternut Squash with Caramelized Onions & golden raisins and fried sage leaves
- Lemon Chickpeas phwith cucumber, feta and Kalamata Olives