Fourth of July

What's in the Refrigerator Panzanella

Name: What's in the Refrigerator Panzanella
Yield: Serves 4
Ingredients: 3 cups 1\" (rough) cubed bread, preferably from a good loaf gone a bit stale; 2 tablespoons olive oil; salt and pepper; 1 pound heirloom tomatoes, chopped; if cherry tomatoes, halved; 1/2 cup chopped kalamata olives; 1 cup cucumber, seeded and peeled, and cut in half moons; 3/4 cup fresh mozzerella, cubed; 1/4 cup fresh basil and/or parsley; 1 shallot, diced; 3-4 tablespoons excellent extra virgin or green olive oil (pine nut or pistachio oil is heavenly); juice of 2 lemons; fleur de sel

by: MrsWheelbarrow

August 22, 2009

1 Ratings

Serves 4

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Author Notes

While at a beach house, I threw together this salad with bits and pieces found in the fridge. —MrsWheelbarrow

Test Kitchen-Approved

What You'll Need

Ingredients

3 cups 1" (rough) cubed bread, preferably from a good loaf gone a bit stale
2 tablespoons olive oil
salt and pepper
1 pound heirloom tomatoes, chopped; if cherry tomatoes, halved
¹/₂ cup chopped kalamata olives
1 cup cucumber, seeded and peeled, and cut in half moons
³/₄ cup fresh mozzerella, cubed
¹/₄ cup fresh basil and/or parsley
1 shallot, diced
3-4 tablespoons excellent extra virgin or green olive oil (pine nut or pistachio oil is heavenly)
juice of 2 lemons
fleur de sel

Directions

Preheat oven to 350.
Toss cubed bread with olive oil, sprinkle with salt and pepper
Toast bread cubes for about 10 min. to lightly crisp, stirring halfway through cooking.
While the bread is toasting, chop and prepare the other salad items and toss with the lemon juice into the prettiest serving bowl you can find.
Add the warm bread to the salad items, drizzle on the excellent oil, sprinkle with crunchy fleur de sel and cracked black pepper and serve.

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dymnyno
Lizthechef
MrsWheelbarrow
drbabs

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8 Reviews

dymnyno June 19, 2010

A refreshing take on an old classic!

MrsWheelbarrow June 19, 2010

Thanks so much!

Lizthechef June 16, 2010

What is it about toasted bread that makes us all empty out the salad bowl? Never had pine nut or pistachio oil - thanks for the tip!

MrsWheelbarrow June 19, 2010

I'm partial to LeBlanc oils - pine nut & pistachio are staples for the magic they add to just about anything. Hope you can find it!

MrsWheelbarrow June 12, 2010

Today's version (for the photo) includes baby arugula.

drbabs June 13, 2010

What a great idea! Our family rents a beach house for a week every summer and the last night of dinner is always so challenging--you want to eat up what's in the house and you don't want to buy a lot of food and have leftovers that you have to bring home or throw away...

MrsWheelbarrow June 13, 2010

Thanks, drbabs. It's really yummy and refreshing ... no matter how big or small you make this salad, or how many people are eating it, there is never any left over.

drbabs July 8, 2010

Leaving for the beach Sunday--it's in my file!