Having my daughter visit recently, I needed to make a “meat-free” dish for her. Now, in our house, Steve loves “meat-free” meals once in a while; however, for a main course, he prefers some protein.

I’m thinking, what better way to do this than with a Panzanella Salad that makes everyone happy? This traditional Italian salad is made with tomatoes and bread. Today I’m going to put a spin on tradition.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheets, large mixing bowl, medium-sized mixing bowl, small mixing bowl, whisk, chef’s knife, large serving bowl with utensils

Ingredients for the Croutons, Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of kosher salt, divided
2 teaspoons of black pepper, freshly ground and divided
3 tablespoons of fresh basil leaves, roughly chopped

Ingredients for the Panzanella Salad:
1 English cucumber, cut into half-moons, then cut each half-moon in half
1/2 red onion, thinly sliced into half-moons
1 large yellow bell pepper, seeded and diced
1 pint of red and grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 lemon, zested
3/4 pound of Genoa salami, diced (optional)
6 ounces of Feta cheese, diced
4 to 6 cups of Homemade Croutons
1/4 cup of fresh basil leaves, roughly chopped

Ingredients for the Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 to 4 juicy lemons)
2 tablespoons of shallots, minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Instructions for the Oven Bake Method.

Preheat the oven to 400°F.

Divide the bread cubes evenly on two rimmed baking sheets. Add olive oil, kosher salt, and freshly ground black pepper. Toss to evenly coat. Spread the bread cubes evenly into a single layer. Bake for 15 minutes, turning once halfway through cooking so they brown evenly.

Meanwhile, in a large mixing bowl, add the diced cucumber, halved tomatoes, sliced onions, diced bell pepper, lemon zest, and chopped basil; gently toss to combine.

In a small serving bowl, add the diced Genoa salami, giving the option to add it to the individual panzanella salad once served.

While the croutons bake, make the vinaigrette. In a medium-sized mixing bowl, add 1/4 cup fresh lemon juice, Dijon mustard, grated garlic, dried oregano, Agave nectar, kosher salt, and freshly ground black pepper. Slowly drizzle in the  *E.V.O.O., whisking to combine.

Once the croutons are done, transfer them to the bowl with the other ingredients. Pour the vinaigrette over the salad. Finally, add the diced Feta cheese and gently toss to combine.

There you have it, my Panzanella Salad.

Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

2) Homemade Croutons will absorb the dressing better when warm.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/11/02/homemade-ciabatta-croutons/