I’ve been so hungry for salads and can’t seem to get enough of them. Here’s a hearty, yummy salad that takes the “dull” out of the dull, gray days of February.
PANZANELLA SALAD
Ingredients
1 half loaf Italian Bread (or the whole loaf if you like)
1 English Cucumber, Halved and Sliced
6 Tomatoes, wedged
1/2 whole Red Onion, sliced very thin
1/4 cup Olive Oil Plus More For Drizzling On The Bread
1 Tablespoon Red Wine Vinegar or bit more to taste
Salt And Pepper
Generous handful basil leaves
Parmesan
Olive Oil, For Drizzling
Instructions
Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp the bread without toasting it. Remove it from the oven and allow to cool.
Combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper.
Pour over the salad ingredients, tossing gently.
Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.
Sprinkle with more salt and pepper and serve.
Adapted only slightly from Ree Drummond.