Having a predominantly Slovak and Irish heritage, I grew up in a meat, pierogi and hamburger helping kind of house. Cheeseburger macaroni, anyone? Panzanella was something that I didn’t even know existed, and I had no idea until recently that I was missing out. The first time I had it, my intention was for it to be a side dish. But my mouth hole had other plans. After downing two overflowing bowls of this panzanella, it became my main course and I was already looking forward to having more the next day.
This glorious grub is absolute perfection in many ways. It not only has amazing flavors but also provides a kaleidoscope of beautiful colors. I mean, it looks so good it might cause your eyes and mouth to water at the same time just out of pure joy. I don’t want you to miss another day without having this in your life. If you are already familiar with this dish, I’m happy to be reminding you of its scrumptious flavors! I’m telling you, one bite and your tongue will sing, “OH, HAPPY DAY!”
To top it off, it’s easy to make! So, you’ve totally got this on lock as long as you can read and are able to get some basic supplies from the grocery store.
This version of panzanella pairs with pretty much anything and it’s ideal for a cookout because it can sit out for up to 3 hours! In fact, it gets better as it lounges on your counter, so go ahead and make this ahead of time.
Step 1: Grab one of those long baguettes that you never end up finishing. It is such a shame when they get wasted. What would Oprah say? With this recipe, the disuse of bread ends here and now! Chop that whole thing up into one inch cubes. Don’t get your panties in a bunch about being exact with the sizing. Just do your best!
Heat up 3 tbs. of olive oil over medium heat. Once it is all warmed up, add the bread and sprinkle with 1 tsp. of salt. Pretend you are on a cooking show and sprinkle that salt from up high, like a flavor shower for your little bread cubes. This will ensure even salting and make you feel like a total professional. Watching your salt intake? Cut it to ½ tsp. Don’t worry. It will still be mouthwateringly delicious. Flip that bread around every few minutes until its delightfully golden brown on most of the sides. (Or all of the sides if you strive for perfection.)
You don’t have to babysit the bread, so chop up your veggies while you wait. Use your favorite summer salad veggies like tomatoes, red onions and go for two different colors of pepper. I used red and orange. Why does this matter? Your eyes have to see this dish before your tummy can taste it. Think of it as putting on some lipstick before a hot date. Seeing something that looks delicious can actually make your food taste better so TREAT YO SELF! (Parks and Recreation, anyone? If you don’t know about this, do yourself a favor and check it out on YouTube. Totally worth two minutes of your time, and it will make my post just a little funnier.)
So while you are chopping up your veggies, here is a super helpful tip. Take those seeds out of the cuke, even if it is seedless. This will cut down on the water leakage that is sure to ensue if you were to leave them in there. No one wants a pool of cucumber water. We aren’t at the spa here. Just take a spoon and scrape down the middle to remove the seeds. Its kind of fun to do, so don’ t skip this step for optimal tastiness.
Did you remember to flip that bread? Do it quick and then make this dressing.
Add all the ingredients and whisk. Easy breezy. Pour it over the veggies and let the flavor party begin. Boom! Cue the confetti.
Once that bread has gotten its tan on, add it to the chopped and dressed produce. Stir it up with the basil leaves.
Feeling cheesy? Add some feta to take it to the next level.
You can eat this right away, but it is best to let it sit at room temp. for at least 30 minutes if you can wait that long. This gives you time to go do something super unproductive while you wait. Or if you feel like making a friend for this delicious son of a gun, grill up some chicken, steak or tofu if you are a so inclined.
Invite some friends over for this one because it is a crowd-pleaser that your guests are sure to remember. Since this pairs with pretty much anything, it is ideal for a cookout because it can sit out for up to 3 hours! In fact, it gets better as it lounges on your counter, so save yourself some time and make everything the day before your shindig. Just keep the bread, veggies, and dressing separate until about an hour before you eat. Talk about lazy (I mean, easy) entertaining. That’s my kind of meal!
Panzanella aka Pan – za – ooohh yeah recipe:
Rockin’ homemade croutons:
- 3 tbs. olive oil (add more as you need it)
- 1 baguette or similar bread cut into 1-inch cubes (about 6 cups when you are done – don’t measure, just go with what you’ve got)
- 1 tsp. of salt
Heat oil over low or medium-low heat. Add the bread, sprinkle with salt, and cook until golden brown on all sides. This takes about 10 -12 minutes. Add oil to the pan as needed to obtain that sun-kissed look.
The meat (less) of the dish:
- 1 pt. of grape tomatoes – quartered
- 1 seedless cucumber – seeded and chopped into half moons
- 2 peppers – get two different colors here such as red, orange or yellow. I would skip the green unless you spent all your money on new shoes, then go with the green because the flavor will be the same.
- ¼ c. red onion, thinly sliced – any onion will work if red is too powerful for you
- 10 basil leaves, rough chopped
- ½ container of crumbled feta (optional – OR switch it out for your favorite cheese)
- *Don’t like some of these ingredients? Switch them out! Get creative and add your faves.
Combine and be sure to add them to a big bowl. No one likes their food jumping out of the pool (except your dog).
Gold star dressing:
- 5 tbs. white wine vinegar
- ½ tsp. Dijon mustard
- 1 tsp. minced garlic – Do NOT use that stuff that comes in a jar! I will call the food police!
- ½ c. canola oil
- ½ tsp. salt
- ¼ tsp. pepper
Mix together and add to the veggies and bread. Allow everything to marry for at least 30 minutes and up to 3 hours at room temperature.
Gather for Grub 