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Panzanella Salad


PANZANELLA SALAD
Biaggi's Ristorante Italiano Restaurant Recipe

6 cups day old baguette, cut in 1 inch cubes
1 pound plum tomatoes, diced
1 cup cucumber, seeded and diced
1/2 cup red onion, thinly sliced
1/4 cup salami or prosciutto, diced
8-10 basil leaves, julienned
pinch salt & pepper
1/2 cup balsamic dressing
1/4 cup Kalamata olives, pitted

Place the bread, tomatoes, cucumber, red onion, salami, basil, salt, pepper and balsamic dressing into a large serving bowl. Toss gently and set aside 5 to 10 minutes to allow the flavors to blend. Toss again and serve in small bowls, garnish with Kalamata olives. Serves 4-6.

Notes: OPTIONAL: Add fresh mozzarella (cherry size). Add slices of red or yellow pepper.
Use cold smoked salmon instead of salami and garnish with cracked black pepper in place of the Kalamata olives.

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