PANZANELLA SALAD

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.



PANZANELLA SALAD

Ingredients:
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)

Instructions:
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.

Serves 8