Summer Panzanella Salad
Summertime, and the Eating is Easy
With the first day of summer just around the corner, panzanella salad should be in your arsenal of simple & satisfying meals you can put together in a flash. Grab some Flour Craft focaccia (or bake it yourself!) plus all the best summer produce, and dinner is ready in no time! The ‘recipe’ is endlessly flexible and a great way to use up any bits and bobs you have on hand. Throw in a handful of cucumbers or olives, swap the peach for cantaloupe or watermelon, switch the arugula out for radicchio. To round out the meal, pair with a chilled gazpacho, some grilled shrimp, and a cold glass of rose for a a perfect summer evening meal, best enjoyed outdoors.
Ingredients:
Serves 4
1 ‘slab’ Flour Craft focaccia, diced into 3/4-inch cubes
3 medium heirloom tomatoes of varying colors diced into 3/-4 inch pieces (or 1 pint mixed cherry tomatoes, cut in half)
1 large ripe peach, diced into 3/4-inch pieces
4 large sprigs fresh basil, sliced or torn
1 pint fresh ‘ciligene’ mozzarella balls, halved
2 cups baby arugula (about 1/2 of a 3-oz bag)
1 shallot, thinly sliced (optional)
1 TB pickled cherry peppers, finely diced (optional)
2 TB Dijon Mustard
2 TB EV Olive Oil
1 TB Sherry Vinegar (apple cider or balsamic are fine too)
Salt & Pepper to taste
Method:
1) Toast the bread cubes. Add 1 TB olive oil to a nonstick pan and toss the bread cubes until they are brown and crisp, about 4 minutes.
2) While the bread is toasting, make your dressing in the bottom of the serving bowl. Whisk the Dijon mustard, vinegar, olive oil, salt & pepper together to emulsify. Add all the remaining salad ingredients to the bowl along with the toasted bread cubes and toss to combine. Taste for seasoning and you are ready to serve!
Notes:
a) This salad is best served soon after it is made to prevent the bread from getting soggy when soaking up the tomato juices.
b) You will need less additional oil when using focaccia due its already high oil content. If you are using another type of day-old sourdough or another type of crusty bread, you will need more oil in your pan when toasting the bread cubes.
What’s Next?
Check out the next issue, featuring another make-ahead summertime staple for those warm nights when it’s just too hot to even consider turning on the oven- Yello Tomato Gazpacho!
Join the Conversation!
What’s your summertime salad go-to ? Drop us a line or tag us on Instagram @flourcraft. Forward this newsletter to the other foodies in your life in search of gluten-free inspired dishes and treats!
Happy and Healthy Eating!
xo- Heather
Founder ~ Chef ~ Author
Flour Craft Bakery