I had originally planned to share the following recipe to encourage those of you who aren’t training to be marathoners to still carbo-load like one. But Monday’s events changed my plan, as they did everyone else’s. Fortunately, this recipe is also a great comfort food dish, in a time when we could all use some.
Panzanella (Italian Bread Salad)
2 large, ripe tomatoes, cut into 1-inch cubes
3 tablespoons olive oil
1 small loaf Italian or French bread, cut into bite-sized cubes
1 cucumber, halved, seeded, and sliced ½-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 orange bell pepper, seeded and cut into 1-inch cubes
½ small red onion, halved and sliced thin
2 tablespoons minced basil
2 teaspoons minced garlic
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon honey
¼ cup olive oil
Salt and pepper
1. Toss tomatoes with 1 teaspoon salt, and set in colander to drain for 20 minutes, tossing occasionally.
2. Heat oil in 12-inch nonstick skillet until shimmering. Add bread cubes and toss to coat. Cook over medium heat, tossing frequently, until nicely browned. Transfer to large bowl and set aside to cool.
3. To make vinaigrette, combine garlic, mustard, vinegar, and honey in medium bowl. Whisk to combine. Whisking constantly, slowly drizzle in olive oil until combined. Season with salt and pepper to taste.
4. Add cucumber, peppers, onion, and drained tomato to bowl with bread in it. Stir to combine.
5. Drizzle vinaigrette over salad, stirring to coat. Stir in minced basil, and season with salt and pepper to taste. Serve immediately.
This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here.