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Panzanella Salad

by Dee Andrews

Nothing like a day-old, hard

baguette

to inspire something new for lunch. I also had left-over roasted potatoes, a scrap of grilled marlin, half a cucumber and plenty of fresh

tomatoes.

A few red onions, soaked first in ice water to take away any bitterness, and I had an amazing

panzanella

salad.

The Italians have been making this salad for centuries. Cube the baguette, toss with olive oil, salt and pepper, then roast to make crunchy croutons. Mix with other left-over ingredients, dress with olive oil and balsamic vinaigrette, let sit for as long as you can bear to wait, add salt and pepper to taste, and voilà, lunch! I tried tossing it all together and it came out great; if you must have a recipe, I always recommend Ina.

What will you try new today?

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