Italian Panzanella Salad
What a hearty and tasty salad! It’s so filling you can serve it as an entree or add chicken strips, beef tips, or shrimp to make it even heartier. By crisping the bread before adding it to the salad it won’t get soggy and will keep in the refrigerator for several days. This makes it perfect for “make ahead” lunches or to take on a picnic, to a pot luck supper, or to serve at your own dinner party. Just don’t toss it with the arugula until just before serving so that the arugula doesn’t wilt on you.
Ingredients
- For the croutons:
- 1 lb loaf sourdough bread, cut into 1 – 1 1/2” cubes
- Olive oil
- Kosher salt & freshly ground black pepper
- For the Salad:
- 5 scallions, thinly sliced
- 12 oz jar marinated, quartered artichoke hearts, including liquid
- 1/3 cup capers, roughly chopped
- 1 cup pitted kalamata olives, halved
- .25 lb chunk provolone cheese, cut into ¼” cubes
- .25 lb chunk hard salami, cut into ¼” cubes
- 2 cups halved grape tomatoes
- 5 oz baby arugula
- For the dressing:
- 1/4 cup jarred basil pesto
- 1 c balsamic vinaigrette
Instructions
- Heat oven to 375. Toss bread cubes with just enough olive oil to very lightly coat. Spread in a single layer on a cookie sheet. Sprinkle lightly with kosher salt and black pepper. Toast until lightly browned, crispy on the outside, but still chewy in the middle, about 20 minutes. Allow to cool.
- In the meantime, add remaining salad ingredients, except arugula, to a very large mixing or salad bowl. Toss well.
- In a small bowl whisk together the pesto and vinaigrette. Stir into salad bowl.
- Fold in cooled croutons. Allow to sit for at least 15 - 20 minutes to allow the bread to absorb some of the liquids. Salad can be served now or refrigerated for about 3 days at this point. When ready to serve toss in baby arugula until well incorporated.
No comments yet.