Friday, June 01, 2012
Panzanella (adapted from Nick Stellino's bread salad recipe)
3 cups day-old French or Italian bread, cut into 1" cubes
2 ripe tomatoes, cut into 1/2" cubes
1/4 red or white onion, thinly sliced and marinated for one hour in 1 cup chilled water and 2 tablespoons white wine or rice wine vinegar, drained
3 cups salad greens
1 tablespoon drained capers
4 tablespoons crumbled feta cheese
Tomato dressing (recipe follows)
Preheat oven to 200F. Toss bread cubes with olive oil and spread in one layer on a foil-lined baking sheet. Bake for 45 minutes to one hour, tossing occasionally, until bread is mostly dry. Allow to cool to room temperature.
When ready to eat, toss croutons with a few tablespoons of dressing. Place tomatoes, onions, salad greens, capers, feta, and croutons in a large bowl and drizzle on remaining dressing. Toss well to coat. Serves 2 as a main dish and 4 as a side.
1 heaping tablespoon tomato paste
1 tablespoon crumbled feta cheese
1 tablespoon green onion, chopped
2 tablespoons fresh basil, chopped
1 teaspoon agave nectar
2 tablespoons red wine vinegar
½ teaspoon salt
4 tablespoons extra virgin olive oil
Combine all ingredients in a mini prep or blender and puree. Refrigerate until ready to use.
Posted on Minxeats.com.