I saw on Debbie Macomber's website a recipe for Panzanella Salad. I had never made (or even eaten) Panzanella Salad. But the recipe looked good and easy so I got the things I needed to make it. I was pleasantly surprised at how good it was. I did cheat because it was after work and I was tired. I used croutons instead of cutting up bread. And I used sea salt instead of kosher. But otherwise I was true to the recipe. When I make it again I will make more dressing, though. The bread just soaked it up.
I forgot to take a picture of the one I made, so here is a picture I got from the Barefoot Contessa's site.
2 teaspoons grated lemon zest
1/4 cup fresh-squeezed lemon juice
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
9 oz. day-old peasant bread, cut into large cubes (about 5 cups)
2 lbs. ripe tomatoes, cored and diced (about 4 cups)
1/2 cup thinly sliced sweet onion
1 lb. seedless peeled cucumbers, cut into large cubes (about 4 cups)
1. Whisk together the lemon juice,
zest, garlic, salt and pepper. Add the oil gradually while whisking
until thickened to make the dressing. Set aside.
2. Put the bread in a large salad bowl and pour about half the dressing over the bread. Toss to moisten evenly.
3. In a separate bowl, combine the
tomatoes, cucumbers and onions with the remaining dressing. Fold the
vegetables into the bread. Let the salad rest in the refrigerator for
at least 8 hours and up to 24 hours before serving.