summer panzanella.

Friday, July 27, 2012

summer panzanella

me being vegetarian and ed being not-so-vegetarian leads to a sometimes dinner predicament. it's pretty easy in the winter because there's soup, pasta, and more soup. seriously, we could run a soup kitchen up in here mid-january. but i'm not a fan of turning on the oven in the summer unless the end result is a fruit pie.

summer dinners involve a crap ton of vegetables followed by pick-a-carb, any carb. stuff like homemade guacamole with chips (you can call it dinner when you eat a lot of it) and barley salad with heirloom tomatoes. i cook vegetarian 95% of the time even though ed isn't a veg head. i'm so mean, right?

you guys know i'm not one for exactness on recipes. throw it in a bowl and give it a taste. fresh quality produce is essential in this recipe since, well, you're straight up eating a bowl of raw vegetables.

summer panzanella
heirloom tomatoes
small red onion
1 yellow bell pepper
1 orange bell pepper
1 small cucumber, de-seeded (i leave the skin on)
store bought fresh croutons or make your own*

3 tbsp good olive oil
1 tsp dijon mustard
3 tbsp champagne vinegar
1 tsp minced garlic

*homemade croutons
french bread loaf cut into cubes
good olive oil

1. for the croutons, spread the bread cubes in a single layer on a flat sheet pan. sprinkle with olive oil, salt, and pepper and bake at 400 degrees for about 15 minutes or until they turn brown and crispy. you may wanna give them a toss around the 10 minute mark.
2. as for the vegetables, chop everything into bite size pieces and toss it in a large bowl.
3. add the homemade or store bought croutons on top of the vegetables.
4. in a separate bowl, whisk the vinaigrette ingredients together and pour on top of the bread and vegetables. toss well. less is more when it comes to the vinaigrette as it makes the whole dish soggy if you use too much.

i bought fresh croutons from whole foods so i'm not one to judge if you don't make your own. however, crappy processed croutons that hang out near the "bacon bits" will take this recipe down a notch if you know what i'm saying.

recipe adapted from the barefoot contessa.


Susan said...

Throw it in a bowl and give it a kind of cooking, love it!

Rach said...

I've made the Barefoot Contessa version before - so good! Sometimes we add feta or fresh mozzarella too. (Because cheese always makes things better?)

Aubrey said...

This is my ideal meal for life! If I'm feeling crazy I'll whip up some quinoa but other wise it's raw vegs, a piece of squaw bread. Good to go.

Crystalin said...

This looks amazing! If I didn't have a gluten allergy, I think I'd be eating this everyday... the croutons/bread make this meal for me. I guess that's what happens when you can't have it.

rebecca said...

take out the bread and add cheeeeese. :)

Rebeka said...

I love panzanella salad. I'm glad we have that in common. I can never resist adding some fresh mozzarella cheese to mine (fat kid status). So good! Thanks for sharing your take.

Monica L. Shulman said...

I'll be making this this weekend. x

Lauren Knight said...

This looks so refreshing for dinner or lunch on a hot day! And we have like 75% of this in our garden right now. Thanks for sharing!

By the way-- what's your secret to the amazing food photography? I struggle with this!

Shoko said...

Looks awesome. Just what I need after gorging on meatballs and chocolate cake at Ikea today - yikes!!!

TheBeautyFile said...

I just saw a recipe for this in Bon Appetit mag and LOVE. Want to try asap.

Lonely Wife Project said...

My husband eventually had to go vegetarian to make it easier to cohabitate ;)

colleen said...

i tend to agree. the oven is need for fruit pies and fruit pies only.

Kelsey said...

I made this for dinner tonight. It was delicious! So fresh.

rebecca said...

i'm so glad! thanks for the update. :)

Kath said...

Looks fabulous! Congrats on making today's Top 9 for Labor Day on Daily Buzz Healthy Living!

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