The sky is the limit when it comes to mix and match options for this Simple Italian Panzanella Salad. Tomatoes, cucumbers, peppers, Italian meats, bread, and oh that dressing, my goodness!
Course
Appetizer/Salad
Cuisine
Italian
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings8-10 servings
AuthorChris
Ingredients
For the salad
1large cucumber(sliced and quartered)
5-6plum tomatoes(sliced and quartered)
1/2of a red onion(chopped)
1cuptoasted croutons
2cupsfresh mozzarella cheese
8spicy pepperoncini(chopped)
8spicy pepperoncini(whole)
1large summer sausage(genoa or hard salami, sliced and quartered)
5-6large fresh basil leaves(chopped)
For the dressing
1/2cupextra virgin olive oil
3tablespoonsbalsamic vinegar
1teaspoonoregano
1/4teaspoongarlic powder
1/4teaspooncrushed red pepper
pinchof kosher salt
1tablespoongrated Parmigiano Reggiano
1tablespoondijon mustard
Instructions
In a large bowl, put the croutons in the bottom and add the tomatoes. Let the tomato juices run over the croutons for a few minutes.
Next add the cucumbers, red onion, and pepperoncini.
Tear the mozzarella cheese into small pieces and add along with the meat.
Give the ingredients a good mix.
In a separate bowl mix the olive oil, balsamic vinegar, oregano, garlic, red pepper, salt, cheese, and dijon mustard. Once the dressing is well mixed pour the mixture into the salad and mix well.
Let the salad chill in the refrigerator for a few hours, giving it a stir every half hour or so. This is necessary to allow the bread to soak up the juices from the tomatoes and dressing. Be patient.
When you are ready to serve, garnish with the fresh chopped basil.