Panzanella Recipe
I am sure we both will agree that this Panzanella is simply delicious And I am double sure that this recipe of Panzanella makes it super delicious. Even though Panzanella is a Side Dish I relish it any time of the day. Stock up on more and more Vegetable as you will want to make this Panzanella time and again. I am very excited to know your opinion about this Panzanella. Send me a message about it.
Ingredients
For the salad:
6 slices (1 inch thick) stale white or whole-grain French or Italian bread, toasted and cut into 1 -inch cubes (2 1/2 cups)
1 small sweet green pepper, cored, seeded, and diced (1/2 cup)
3 plum tomatoes, diced (11/2 cups)
2 green onions, including tops, finely chopped (1/4 cup)
1 medium-size stalk celery, diced (1/2 cup)
1 small cucumber, peeled, seeded, and diced (1 cup)
2 teaspoons drained capers, finely chopped (optional)
1/4 cup minced fresh basil or parsley
For the dressing:
1/4 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
2 tablespoons balsamic or red wine vinegar
1 clove garlic, minced
1/4 teaspoon each salt and black pepper, or to taste
1 tablespoon olive oil
Directions
1 To prepare the salad : In a large salad bowl, combine the bread, green pepper, tomatoes, green onions, celery, cucumber, capers if desired, and basil.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.
