Whenever we have panzanella (Italian bread salad), it always reminds me of the time we were in Florence when a waiter reeeeeeeally tried to talk us out of ordering it. Dude, it’s bread salad—what’s not to like?
Uh, remember when we used to go to Europe in the summer? Yeah, me too. But hey, kids are great too—Lila keeps telling me that she’s going to move into a hotel because I’m a bad mommy, so I guess I have that to look forward to at least.
Bring on the summer rose.
Last night, I threw together this panzanella as an easy side dish for some chicken. It was really just me throwing the last of some of our veggies together, but it actually turned out really great—probably because anything that involves bread is great. I would recommend using bread (I used a baguette) that is a day or so old—just a little stale. It will soak up the oil, etc. better that way.
kernels from 2 ears of corn, lightly boiled (don’t overcook—it’s better if they’re still a bit crunchy)
1.5 cup halved cherry tomatoes
1 avocado, diced
1/2 cucumber, diced
1/4 cup chopped fresh basil
2 cups bread (I used baguette), cubed
drizzle of olive oil
salt and pepper
1-2 tbsp. lemon juice
Mix first ingredients. Drizzle olive oil over them—I probably used about 1/4 cup. Season with salt and pepper. Add lemon juice. Toss well and allow to sit at room temperature for at least 30 minutes so that the bread will soak up the liquid and soften.
This really was the perfect summer dish. Hope you’re enjoying the long weekend!