This recipe, adapted from Alisa's cookbook, La Bella Vita, is one of our summer favorites. Traditionally, panzanella is made with leftover bread that has dried out, been soaked in water to rehydrate it, and then squeezed of its liquid. We love the extra flavor, crunch, and texture you get from using focaccia croutons. As a nice variety or heartier meal, you can add chicken or grilled shrimp.
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SHOPPING LIST:
½ loaf Bella Cucina Focaccia (1 cup croutons, cut into very small croutons)
1 cup diced English cucumber
1/2 cup kalamata olives pitted and cut into halves
1 jar Bella Cucina Piccolo Pomodoro TomatoesÂ
1 cup heirloom tomatoes {cut into a large dice}
1/2 cup torn fresh milk mozzarella pieces
6-8 torn fresh basil leaves
1 cup diced English cucumber
1/2 cup kalamata olives pitted and cut into halves
1 jar Bella Cucina Piccolo Pomodoro TomatoesÂ
1 cup heirloom tomatoes {cut into a large dice}
1/2 cup torn fresh milk mozzarella pieces
6-8 torn fresh basil leaves
2 Tablespoons Bella Cucina Sun-dried Tomato PestoÂ
½ cup red wine vinegar {for a sweeter dressing, use less vinegar}
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
1 teaspoon fresh cracked black pepper
1/2 cup Bella Cucina Extra Virgin Olive Oil
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½ cup red wine vinegar {for a sweeter dressing, use less vinegar}
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
1 teaspoon fresh cracked black pepper
1/2 cup Bella Cucina Extra Virgin Olive Oil
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PREPARATION:
To Make Foccacia Croutons: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. Bake in 350 degree oven just until golden brown {about 10-12 minutes}. Since foccacia is typically made with olive oil, you won’t need to add anymore before baking. Let cool and store in a cool dry place until ready to use. You can bake these ahead.
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To make vinaigrette:
Whisk together the sun-dried pesto, vinegar, salt, pepper and olive oil until emulsified.
Toss all salad ingredients just until combined. Pour vinaigrette over salad and toss until all ingredients are coated. Let sit for 5-10 minutes until vinaigrette is absorbed and croutons begin to soften.
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