It’s the weekend—almost. It’s Friday and that is enough for me to raise a glass. Is it going to be one of those jam-packed weekends with tons to do or a lazy one? I think my weekend is going to be a mix, which is good because I’ve had too many super busy weekends since we moved. Whatever kind of weekend it is, I highly recommend finding a bit of time to make Panzanella Bread Salad.
It is a carbo-lover’s dream. ♥ Lately, I have been all too into my carbs. Like this pizza that I made (as seen on Instagram) on Wednesday. Ohhh and this huge Italian dinner I went to at John’s of 12th Street—an NYC institution (so I’ve heard). They serve some seriously good meatballs.
I can’t seem to get enough Italian food I guess—and this panzanella salad is no exception. The basics: It’s a traditional Tuscan salad made with stale bread soaked in tomatoes, olive oil, and includes other summer ingredients.
If you don’t have stale bread, you can follow my instructions in the recipe to slightly toast the bread in the oven.
I also have a fantastic trick to take the sharp bite out of raw onions. I learned this from a chef while I was working in catering. Soak the sliced onions in a bowl of ice water for about 10 minutes and then drain and add to the salad. It really does remove that strong raw onion flavor and it slightly softens the onions too.
You don’t need to use cherry tomatoes. Use whatever tomatoes you have on hand, like big juicy ones from the farmer’s market. I also added fresh summer basil, zucchini, a bell pepper—and of course some mozzarella cheese.
This salad is best made and served the same day. I like to mix all the ingredients together and leave it at room temperature for about one hour before serving. If you refrigerate it, the tomatoes kind of lose their flavor and the bread can become overly soft.
I hope you enjoy carbs as much as I will this weekend!