Summer is around the corner and salads will appear with increased regularity on dinner tables as the gorgeous summer vegetables make their way to our stores. Adding a protein to your salad with lots of vegetables of varying colours for different vitamins and some nuts or croutons for a satisfying crunch, will please even your toughest meat and potato eater.
A combination of two classic Italian salads was the answer this week for our table. Chopped Italian Salad and Panzanella brought all things delicious together for a great meal. This is truly an item that is customized for your family and tastes.
Panzanella originated in the countryside of Tuscany, where resourceful cooks found delicious ways to use stale bread rather than waste it. Long before refrigeration, day-old bread was softened with water and combined with whatever vegetables were abundant in the garden.
The version most people know today features chunks of crusty bread, ripe tomatoes, cucumber, red onion, basil, olive oil, and vinegar. As the salad rests, the bread absorbs the juices from the tomatoes and the dressing, becoming tender while still retaining some texture. The result is something between a salad and a rustic meal.
The croutons in this recipe can be modified into a side piece of delicious toast as some of my people prefer. The dressing is also so simple and delicious. In the list are so many possibilities for veg and salad options- pick your favourites! Season to your tastes, toss and enjoy a healthy and satisfying meal!
Some inspiration for ingredients:
- Lettuce – your favourite type
- Sweet peppers – raw or roasted
- Pepperoncini peppers
- Sundried tomatoes
- Red onions
- Shredded carrots
- Cucumbers
- Chick peas
- Olives
- Tomatoes
- Fresh basil
- Cheese: Bocconcini, mozzarella, Parmesan
- Salami- pick your favourites
Dressing:
- ¼ cup olive oil
- 3 tablespoons white or red wine vinegar
- 3 fine diced garlic cloves
- ½ teaspoon dijon mustard
- Salt and pepper to taste
Croutons:
Preheat oven to 400
Toss cubed Italian bread with olive oil, basil, garlic powder, salt and pepper. Bake on parchment paper for 3 minutes and toss – bake another few minutes until desired crispness. Top generously with Parmesan cheese right out of the oven. Try not to eat all of them before you toss them in your salad.
