Panzanella (Italian Bread Salad with Salami)
This Scramble version of Italian Bread Salad is sublime, especially with fresh ingredients from the farmers’ market or garden. If you don’t think your kids will eat the salad mixed together, serve the components of the salad separately for them. You can also add other summery vegetables like fresh corn or asparagus, if you have them handy.
- 2 tomatoes diced into 3/4-inch pieces about 2 cups, seeded if desired
- 1 cucumber peeled and diced into 1/2-inch pieces about 1 1/2 cups
- 1/4 yellow or red onion thinly sliced about 1/2 cup
- 4 oz. salami diced, or use diced fresh mozzarella or Provolone cheese about 1 cup
- 10 - 15 fresh basil leaves slivered
- 1/4 tsp. kosher salt, sea salt, or other coarse salt
- 1/2 tsp. sugar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- 1/2 hearty country white or wheat boule (round loaf) (use wheat/gluten-free bread, if needed), preferably one day old, cubed about 4 cups
- In a large serving bowl, combine all the ingredients, except the bread, and let them sit for a few minutes while you cut the bread. Add the bread a few minutes before serving the salad and toss it well to combine.
Do Ahead or Delegate: Seed (if desired) and dice the tomatoes, peel and dice the cucumber, slice the onion, dice the salami or cheese and refrigerate, prepare the dressing, cube the bread. Scramble Flavor Booster: Season the salad with lots of freshly ground black pepper. Tip: It’s worth investing in a high quality loaf of bread from your favorite bakery or supermarket for this salad to taste its best. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 14g, 22%; Saturated Fat: 4g, 20%; Cholesterol: 20mg, 7%; Sodium: 660mg, 28%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 2g, 8%; Sugar: 7g; Protein: 8g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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