Panzanella Salad

Description: A rustic Italian summer salad made with chunks of day-old bread, juicy tomatoes, red onion, cucumber, green beans, and oregano, all tossed in a zesty olive oil and vinegar dressing. The bread soaks up the vibrant flavors, creating a satisfying and refreshing dish that’s perfect for warm days.
Recipe of: Joe Gurto Jr.
Total time: 20 min
Number of servings :6

Ingredients

  • 1/2 loaf good quality artisan or sourdough bread. Broken into 1 inch chunks and allowed to dry a bit. (The bread chunks may be toasted on pan in the oven if desired. )
  • 4 – 6 large, firm tomatoes – rough cut similar size to bread
  • 1 telegraph (English) cucumber or two medium cucumbers – sliced
  • 1/2 large red onion – sliced into rings
  • 1/2 pound (250 gms) Fresh Italian or regular string beans
  •  1/3 – 1/2 Cup good tasting Olive oil
  •  3-4 cloves of fresh garlic or 2tsp crushed garlic
  •  I tsp dried oregano
  •  Balsamic vinegar (if desired)
  •  Salt and pepper

Method

  1.  Cut tomatoes, cucumbers and onion. Place in a bowl and sprinkle with salt and oregano.
  2.  Top and tail green beans, blanch just until tender in boiling salted water. Drain and refresh in cold water.
  3. Heat 1/3 cup olive oil in a frying pan. When hot add garlic. Cook for 1 minute. Add beans and sauté for 2-3 minutes.
  4.  Pour oil, garlic and beans over the tomato mixture and toss.
  5.  Add bread chunks to the salad and toss just before serving or, add the bread to individual serving bowls and serve the salad over the bread.
  6.  Add Balsamic vinegar and/ or salt and pepper if desired