And nothing beats the heat like a nice salad.
I've never made a panzanella before so I was excited to try it. I found some nice sourdough at the store. Croutons? Check.
But what to do for the dressing? I was determined to do something different. Then, it hit me (not literally, because that would have smarted). Instead of a lemon, I'd use a grapefruit. Genius!
Notes:
You can pretty much add whatever you want to a panzanella, so feel free to play with the ingredients. I went with the standard cucumber, tomato, and onion.
Most recipes call for "day old bread." I never have day old bread at my house. I just have bread that I keep in the fridge. I bought the sourdough a few days before I made the salad. Since you toast the bread in the oven, I think it matters not how old your bread is.
Ingredients:
1 boule sized loaf of sourdough bread
1 English cucumber or 2 regular cucumbers
1 package of grape tomatoes
3 shallots
1/4 cup of olive oil
1 tablespoon herb de provence
2 garlic cloves, minced
Salt
Pepper
For dressing:
1/4 cup of freshly squeezed grapefruit juice (I used 1/2 of a grapefruit)
1/4 cup olive oil
Salt
Directions:
Preheat the oven to 400.
Cut your bread into 1-inch cubes and toss them into a big bowl.
Add herb de provence, garlic, about 2 teaspoons of salt, and 1 teaspoon of black pepper. Pour 1/4 cup of olive oil and toss well (I just used my hands).
Spread bread cubes out on a cookie sheet and bake for about 15 minutes. Turn or stir the cubes half way through cooking.
While your bread is toasting, chop your veggies.
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| I sliced the shallots thin |
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| Large dice for the cucumber |
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| Tomatoes cut in half |
Squeeze the grapefruit into a measuring cup. Add just a pinch of salt. Drizzle your 1/4 cup of olive oil into the juice while you whisk.
Add the bread cubes to your veggies and pour over your dressing. Toss well and chill in the fridge for about 30 minutes.
Serve it up, chill out, and enjoy!
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