Panzanella is the Italian way to use leftover stale bread (think of those rock hard baguettes). Recipes call for either soaking the bread in water and then squeezing it out or browning the bread in olive oil before adding it to a salad of onions, tomatoes, basil, olive oil, vinegar and seasonings. Some versions include cucumbers, anchovies and/or peppers. Either way, this eye healthy version provides omega-3 fatty acids from olive oil; zinc from the whole grain bread and antioxidant Vitamins A and C from the tomatoes, bell peppers, and basil (orange bell peppers also contain the antioxidant zeaxanthin).
What you’ll need to serve 6-8 as a side or 3-4 generous entrees:
1 tablespoons good olive oil
1 large whole grain French bread, cut into 1-inch cubes, about 6 cups
1 teaspoon kosher salt
3 large ripe tomatoes, cut into 1-inch cube
1 orange bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1 small red onion, thinly sliced
1 small bunch fresh basil, coarsely chopped or gently torn
For the vinaigrette:
1 teaspoon finely minced garlic
1 teaspoon Dijon mustard
2 tablespoons good balsamic vinegar
1 cup good olive oil
Pinch of salt
Pinch of freshly ground black pepper
What you’ll do:
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, bell peppers, red onion, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally to taste with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Thoughts and variations: This is a recipe that needs the tastiest tomatoes you can find. For a more substantial meal, add cubed mozzarella, grilled shrimp, or crumbled bacon. Add other ingredients such as seeded hothouse cucumber chunks, cubed avocado or capers. Make it Greek by eliminating the basil, adding 4 ounces crumbled feta cheese to the salad and change the dressing by adding some dried oregano to the dressing substitute lemon juice for the vinegar. Make it Mexican by using cilantro instead of basil and add a finely chopped jalapeno. Instead of sauteing, you can toss the bread cubes with the oil and a bit of parmesan cheese and bake in a 350 degree oven for about 10 minutes or until toasted.