Panzella

Posted in : Salads on by : MikeZ

Italian Salad

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Panzella

An all-time Italian favorite that's quick to make and is so visually appealing. Your next dinner will be the talk of the town when it begins with this salad.
Difficulty: Easy
Cuisine American
Keyword Salads

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Small jar with sealing lid

INGREDIENTS 

  • 1 loaf Very Crusty Italian Bread OR Unseasoned Croutons
  • 1 English Cucumber - Halved, Seeded And Sliced
  • 6 Assorted Tomatoes - Cut Into Wedges
  • ½ Red Onion - Very Thinly Sliced
  • ¼ cup Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • Salt And Pepper
  • 25 Basil Leaves - Chiffonade (more To Taste)
  • Parmesan Cheese Shavings

INSTRUCTIONS

Make Croutons

  • Preheat Oven to 275°F
  • Cut the bread into 1-inch cubes, arrange on a baking sheet, drizzle lightly with olive oil, and bake for 20-25 minutes until slightly crisp without browning. Remove it from the oven and allow to cool.
  • Or simply use strore-bought Unseasoned Croutons

Assemble Salad

  • In a large bowl, 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.

Notes

Shared by Lori Sanders – February 17, 2020

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