This summer has started out pretty fiery here in South Carolina with highs in the 100's and let me tell you, at the end of a long day the last thing you want is a hot meal prepared in a hot kitchen.
So, the other night I was rummaging through the fridge to see what I could put together that was cool, refreshing and filling. Of course, salad was my first option but I was a tad bit hungrier than that. I noticed I had some bread that had to be used up so I decided to make Panzanella, my way.
Panzanella is traditionally a Tuscan salad make of bread, tomatoes, onions and basil topped with olive oil and vinegar.
This is my take on this traditional dish. You know I can't help myself. I always add my own twist to everything I prepare in kitchen.
The ingredients are simple and can be modified with anything you have to use up in your fridge.
- Cube up some leftover bread (any kind will do)
- Toast bread cubes lightly in toaster oven until just lightly browned
- Toss toasted cubes in a saute pan with a little olive oil (Extra Virgin is best) and season lightly with pepper, garlic and onion powder (do not add salt at this point)
- Create a salad using pretty much anything you have on hand. I used mixed greens, green onions, cucumbers, cherry tomatoes (cut in half), sliced pickled beets and topped it with a little bit of feta I had leftover.
- Toss the bread cubes into the salad and lightly dress with olive oil and your favorite vinegar.
- Divide into serving bowls and top with Maldon Salt flakes
Sorry there is no photo posted but I was just that hungry and this salad didn't have a chance!
My ingredient selections:
- Greek Kalamata Extra Virgin Olive Oil from Trader Joe's
- Organic Raw Coconut Vinegar from ThriveMarket
- Maldon Sea Salt Flakes from Thrive Market