Panzanella Recipe

Happy Fourth of July my Hy-Vee friends!

If you are reading this expecting some cute little holiday recipe you are simply not going to find it here. Now, I love our flag and the red, white and blue, but it doesn't need to be in our food. What I AM more concerned about is the burning question…what are going to bring to that Fourth of July potluck picnic you were invited to? Forget pasta and potato salads. Coleslaw? I don't think so.

What I propose is bringing panzanella, a bread salad from Italy. It's light, looks beautiful, and a cinch to make. Tear up some stale bread, (or toast some fresh bread), throw in some veggies, (tomatoes are a MUST), some fresh mozzarella, and finally add a simple vinaigrette and toss to combine. It’s a guaranteed hit that will make you quickly forget that flag cake recipe you saw on Pinterest.

Panzanella (Italian Bread Salad):

Serves 8.

3 tablespoons extra virgin olive oil

½ loaf of artisan focaccia

2 large, ripe tomatoes, cut into 1-inch cubes or 1 container cherry tomatoes sliced in half

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 orange bell pepper, seeded, and cut into 1-inch cubes

1 yellow bell pepper, seeded, and cut into 1-inch cubes

1/2 red onion, small dice

½ pound fresh mozzarella, small dice

10 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Mix oil with the bread. Place on sheet tray and bake at 350 degrees for about 10 minutes or until nicely browned. For the vinaigrette, whisk all the ingredients together.In a large bowl, mix the tomatoes, cucumber, orange pepper, yellow pepper, red onion, mozzarella, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve as is or allow the salad to sit for about half an hour for the flavors to blend. 

Stay safe, have fun, and as always, Praise the lard!

-Chef Alex