4 years ago1,000+ Views
I love a good panzanella salad, and I have almost all these ingredients now! I'm saving this for the weekend after I hit the farmers' market for more tomatoes. Ingredients: 3/4 pound country bread, torn into 1-inch pieces (8 cups) 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground pepper 1/2 small red onion, chopped 1/4 cup Champagne vinegar 1/4 cup sherry vinegar 2 romaine hearts, torn into bite-size pieces 1 large tomato, chopped 2 Persian cucumbers, chopped 1 cup strawberries, hulled and chopped 1 cup cilantro leaves 2 tablespoons chopped dill One 2 1/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups) 1/4 cup salted roasted pumpkin seeds Preparation: Preheat the oven to 350°. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve. Recipe and photo via foodandwine.com
1 comment
This is so colorful! Looks like a great summer lunch