A Rustic Panzanella Salad Recipe
This salad is delicious. I have watched people on food television in the past making many different versions of it.Panzanella salad is essentially a way to use up day old or even up to a week old bread and any other things you may have in the fridge. Italian cuisine is well known for using leftovers and coming up with new, innovative dishes- I love it!
I had it first in Umbria last month when Paola made it for us. She made a 6 course meal for us- which was delicious. We started with this salad which she put together in a matter of minutes. We bought a big loaf of rustic bread earlier that day. She sliced it and topped it with a combination of greens, cucumbers, fresh extra virgin olive oil and lemon juice. I have seen different versions of this – but never this particular one- so simple!
I was a bit hesitant to replicate this easy dish as I wasn’t sure if my ingredients would stand up to the one Paola used. I bought everything from the farmer’s market, including the bread. I made the salad the same day and served it with the sausage and peppers pasta. Well, it was delicious! The ingredients were fresh and exactly how they are supposed to taste. Everything worked really well together and the bread was soaked just the right amount and was a bit mushy and crunchy at the same time. I think you could definitely make a meal out of it- especially if you add some protein like shrimp or chicken.
It took me back to the kitchen in Spello where we sipped wine and watched Paola cooking. I love how food takes you back…
- 4 slices rustic rosemary bread
- 4 cups romaine lettuce, washed and chopped
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, cut in half
- Juice of one lemon
- 2 tablespoons extra virgin olive oil- the best you have
- Salt
- Pepper
In a large mixing bowl add the romaine lettuce, cucumber and tomatoes. Mix well and add the lemon juice, olive oil, salt and pepper. Mix well and keep aside.
Get four salad plates ready with a slice of rosemary bread on the bottom. Divide the salad into four servings and add to the salad plates on top of the slice bread. Serve immediately.
