Panzanella Salad

Soups and Salads

  • 1 loaf French or Italian bread (day old if possible)

  • 4 tablespoons Unsalted butter

  • 1 teaspoon lemon zest

  • 1 clove garlic, smashed

  • 3-4 ripe tomatoes, cored, seeded and cut in to 1-inch pieces

  • ¼ red onion, sliced thinly

  • Hot house cucumber (approx 1/2), sliced thinly

  • Italian dry salami (approx 12 pieces) sliced thinly

  • Handful arugula

  • Handful baby spinach

  • 1/8-1/4 cup basil (chiffonade or chopped)

  • ¼ cup sliced pepperoncinis

  • Feta cheese

  • Olive oil

  • Red wine vinegar

  • Salt and pepper

Adjust oven rack to middle position and heat oven to 400 degrees.  Line a baking pan with foil or parchment paper.
Cut or tear the loaf of bread into 1-1.5 inch pieces.
Melt 4 tablespoons butter and 2 tablespoons olive oil in a skillet.  Add smashed garlic clove and lemon zest, and stir.  Turn off heat and toss in bread pieces, stir until coated.  Spread bread pieces on a lined baking sheet and bake at 400 degrees for 15-20 minutes, stirring after 10 minutes.  Toast until bread is dry and crispy, just until it is starting to brown.  Remove from oven and set aside to cool to room temperature.
Gently toss tomatoes and ½ teaspoon salt in bowl.  Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
Meanwhile you can slice the other veggies and salami.
Whisk 3 tablespoons olive oil and 4 tablespoons red wine vinegar into reserved tomato juices.  Add salt and pepper to taste.
Mix together tomatoes, red onion, cucumber slices, salami, arugula, spinach, basil, pepperoncinis, and feta cheese.  Add cooled bread pieces and toss.  Pour vinaigrette over and toss.  Serve immediately.  
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