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Author Notes: Panzanella is a traditional Italian salad made with leftover stale bread, tomatoes and basil. For a weeknight meal, this salad is the easiest one I have found... yet.... Panzanella is a very summery dish but using seasonal vegetables this dish can be made all round the year. Adding apples to this light summery salad gives this dish a very welcome fall flavor to it.. Dressing for this salad cannot be any simpler either: just olive oil, red wine vinegar, salt and pepper. I added some black beans that I had on hand to make this hearty enough for a light supper. But feel free to add any kind of beans. Also, to reduce the pungent taste of onions, soak sliced onions in ice cold water for 10 min, drain and pat dry before adding it in the salad. This ensures a crunchy yet mellow onion flavor. - Rajee
Serves 4 portions
- 3 cups Bread, bite sized cubes
- 1-2 Apple
- 1 Red Onion
- 1 Tomato, seeded and quartered
- 1 Carrot, sliced
- 1/2 cup Black bean, optional
- 2 tablespoons Cilantro or Parsley, finely chopped
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- Salt to taste
- Black Pepper, to taste
- 1/4 cup Parmesan Cheese, shredded
- Mix 1 tbsp olive oil, salt and pepper. Toss the bread in this mixture, spread it on a sheet pan.
- Toast it in a 425ºF pre-heated oven for 10 min or until the bread turns golden brown and crunchy.
- In a salad bowl whisk in rest of the olive oil, vinegar, salt and pepper.
- Toss in the veggies, bread, beans and mix well until the dressing is evenly distributed.
- Sprinkle Parmesan cheese and serve.
- This recipe was entered in the contest for Your Best Salad with Apples