intuitive cooking, sensible eating.

Published Panzanella

Last week I had the pleasure of making an item for the prepared salad bar at work.  The constraints I was operating under were: make it fast, cheap, delicious, and simple.  And with what we have already.  After about 10 minutes in the walk in, it occurred to me I should probably just make panzanella.

On The Fly Panzanella

serves a lot – potluck, party worthy

The Nitty

  • 4-6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2-3 tbsp mustard that you like
  • pinch of sugar
  • pinch of salt
  • pepper to taste
  • dried herbs you like (I used oregano and parsley I think) to taste

The Gritty

  • 4 -5 ciabatta sandwich rolls, diced and toasted in the oven (used 500 degree pizza oven, so crank it!)
  • 1/2 red onion, cut into half moons, then rough chopped
  • 1/2 red bell pepper, cut into strips & rough chopped also
  • 3 tbsp preminced lazy garlic in a jar
  • several generous handfulls of spinach
  • grated parmesan to taste
  • add in feta if you like, or fresh mozzarella balls

1.  Mix all the Nitty in the bottom of a large bowl

2.  Toss the Gritty with the Nitty, and you’ve got your salad.

Literally that easy.

 

 

One response

  1. Kristi

    Panzanella is a beautiful thing. It’s the perfect showcase of how the the pinnacle of Simple can still pack a punch. There’s a glorious 10 minute window where chewy/crispy bits of crust coexist with the thoroughly moistened (not soggy!) inner crumb. Even after that window has passed, salad has sat in the fridge for hours overnight even, this salad blows my mind. …The rustic bread soaks up all that incredible vinaigrette, so every bite pops with flavor. Same mentality of stuffing/dressing (my favorite!!), but you don’t bake it- so it’s a prime indulgence in the summer. Especially with ripe cherry tomatoes, basil from the garden and fresh lemon juice (instead of a good vinegar).

    Ooh, Liz…. you just light a fire within me! Ha. Great job on throwing together a meal on the fly like that. You’re amazing!

    March 3, 2011 at 8:40 pm

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