A classic Tuscan bread salad, panzanella is made of ripe tomatoes, dried Italian bread, and a simple dressing. Of course it wouldn’t be me if I didn’t put my twist on this salad.
My recipe contains tomatoes, cucumbers, red onions, provolone cheese and toasted ciabatta bread.
My dressing is not traditional but oh so tasty. It’s mashup of my Italian roots and my American upbringing. Honey, dijon mustard and apple cider vinegar mixes perfectly with the garlic and olive oil.
I really hope you will give it a try.
TIPS FOR SUCCESS:
If you don’t like the very strong flavor of red onions, soak the sliced onions in ice water for about 15 minutes. Doing this will mellow out the strong onion flavor. After 15 minutes place the onions on paper towel and blot to remove the excess water.
Tina’s Panzanella Salad
- 2 Cups of 1” Cubed Ciabatta Bread
- 3 Cups of Assorted Cherry and Grape Tomatoes – Cut in Half
- 1 Medium Cucumber – Cut into 1” Cubes
- ¼ of a Medium Red Onion – Sliced very thin
- 3 Ounces of Provolone cheese – Cut into ½” cubes
- 2 Teaspoons of Dijon Mustard
- 1 Teaspoon of Honey
- 2 Tablespoons of Apple Cider Vinegar
- ½ Clove of Garlic grated
- 4 Tablespoons of Olive oil
- Salt & Pepper to taste
- Place the cubes of bread on a baking sheet and bake in a 350° oven for 10 minutes. The bread will be slightly toasted.
- If you don’t like a very strong onion flavor, soak the sliced onions in ice water for about 15 minutes. Doing this will mellow out the strong onion flavor. After 15 minutes place the onions on paper towel and blot to remove the excess water.
- Combine the tomatoes, cucumbers, red onion and provolone in a large bowl.
- In a bowl whisk together the dijon mustard, honey, apple cider vinegar and the garlic.
- Gradually whisk in the olive oil until emulsified.
- Add salt and pepper to taste.
- Drizzle the dressing over the salad and toss to coat. You may not need all the dressing.
- Add the toasted bread and toss to combine.