There is nothing better than a fresh salad in the summer time, but if you are like me you get bored with the average lettuce varieties. Don't get me wrong, I love a good cob salad or strawberry salad as much as the next guy, but sometimes I want to change it up.
Enter: the panzanella salad.
A panzanella salad is a Tuscan salad made of bread and tomatoes usually dressed in olive oil and vinegar. The stale bread soaks up the juices of the tomatoes and is simply perfect.
You can add whatever ingredients you want to this salad and they will shine.
Historically it is made with tomatoes and onions but feel free to add things and make it your own.
I used tomatoes, asparagus, creamy mozzarella, and prosciutto in my salad.
Here's what I did:
1. Slice your tomatoes and put them on a sheet tray with the asparagus. Cover them in oil, salt. and pepper. Put your oven on broil and cook the asparagus and tomatoes for about seven minutes. Depending on how thick your asparagus is you may need to cook them a little longer.
2. Remove the vegetables from the oven, place in a bowl, and allow them to cool.
3. Cut your french bread into cubes. Cover them in olive oil, salt, pepper, and garlic. Let them bake at 400 degrees until golden brown.
4. Cut your mozzarella and prosciutto into chunks. Add the bread, prosciutto, and mozzarella into the bowl with the vegetables.
5. For the dressing I mixed red wine vinegar, olive oil, salt, pepper, and dijon mustard in a bowl. Lightly mix the salad and incorporate the dressing.
The bread soaks up the flavors from the tomatoes and the dressing, and compliments the creaminess of the mozzarella perfectly. This is a simple meal that you can make with leftover bread and whatever you have in your fridge. I am excited to make this again with some new ingredients. Possibly some burrata and avocado? Yum!
Try making this quick and easy salad this summer. You will be sure to impress your family and friends while making something super simple.