Panzanella recipe (Italian bread salad)

25 Jan

This is my and Brandon’s version of the dish Panzanella (bread salad), as described in my other post. You can use any combination of veggies and leaves; many versions use 20 or so large basil leaves (instead of spinach). Enjoy!

1 loaf rustic whole wheat bread (or any crusty bread, preferably Italian), hard and stale, cut in 1-2 in. pieces
extra-virgin olive oil
salt and pepper
1 eggplant, chopped and prepared as desired (sauteed, roasted, etc.)
1-2 tbsp. minced garlic
2 cups grape/cherry tomatoes, halved
1/2 cup thinly sliced red onion
2 cups packed baby spinach leaves (or a few handfuls)
1.5 cups 1/2 in. chunks of cucumber
balsamic vinegar (or other type)

1. Soak sliced red onion in ice water and a dash of salt for the duration of prep.
2. Sautee bread pieces in olive oil, salt and tsp. garlic over medium-high heat until they are like croutons.
3. Add eggplant, heat through.
4. Remove from heat; let cool to room temperature.
5. In large bowl, combine bread crumbs and eggplant, tomatoes, cucumbers, drained red onions, and spinach leaves.
6. Prepare a balsamic and olive oil vinaigrette (1:3 ratio).
7. Drizzle desired amount of vinaigrette over bread salad mixture. Toss to combine.


3 Responses to “Panzanella recipe (Italian bread salad)”

  1. Lara August 28, 2010 at 15:20 #

    I’ve never tried eggplant in a Panzanella. I’ll have to try your recipe soon. It sounds yummy!

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