Monday, January 18, 2010

Panzanella Salad $4.00

Panzanella salad originates from the Tuscan region of Italy, and the name is derived from the word pane(which means bread in Italian) the main staple to the salad is bread that may be 1,2 or 3 days old. This bread may be too old to eat alone, but softened by olive oil and vinegar, then tossed in a salad of tomatos, onion, cucumbers, fresh mozarella, becomes a perfect addition to the salad. I first had the salad at a friends a few years back and she called it her "garbage salad" because she threw in anything that appealed to her at the moment- red peppers, artichokes, black olives, I loved the idea, and the salad...once again there is no rule to cooking, just go with your and your families taste buds and preferences.

Recipe for my Panzanella salad was as follows
2 day old submarine rolls .60
1 large cucumber .30
3 medium tomatos.85
1 medium onion .20
8 oz fresh mozzarella $1.20
1/2 cup olive oil .50
1/4 balsamic vinegar .35
Total: $ 4.00

heat oven to 350
break bread into dime size squares
place on a tray, drizzle with olive oil
bake 20 minutes or until brown
dice cucumbers and tomatos
cube mozarella
slice onions thinly
toss all ingredients including bread in a bowl, with olive oil and balsamic vinegar, add s&p to taste

1 comment:

  1. uuuummm......Its ummyyy!!!I try this salad and like it so much.And also I like your blogs.because now I feel confident that"there is no rules for cooking"Thank you so much.
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