I cheated a little bit and recently made a Panzanella salad. Something I never thought I would make in late December. I swore I would only eat tomatoes in summer when they don’t taste like cardboard – but maybe the dressing helps to cover that up?
I love this salad because it is full of flavor and reminds me of summer. I recently saw an episode of Barefoot Contessa (I love Ina!) and she was making a mix of a Panzanella and Greek salad. What an amazing combination. The saltiness of the feta is the perfect touch to a fragrant salad. Make this for a group of friends like I did, and there won’t be any left.
Panzanella Salad with Onion Ciabatta Croutons and Feta
Tomatoes, (on the vine) quartered
European cucumbers, cut in half and sliced
Romaine lettuce, chopped thinly
Nicoise olives, rough chopped
Red onion, sliced thin
Fennel, sliced thin
Celery, sliced thin
Red peppers, medium dice
Handful of pine nuts, toasted
Day old onion ciabatta bread,cubed & toasted with olive oil
Handful of feta cheese
Red Wine Vinaigrette
1 Tablespoon of dijon mustard
1 garlic clove, minced
1/2 cup red wine vinegar
1 1/2 cup olive oil
salt & pepper
Mix all vinaigrette ingredients until well combined (it should emulsify). I add all the salad ingredients and mix with vinaigrette for about an hour before serving. It soaks up all the flavor and they marry together. Absolutely delicious!
I’ve broken a couple rules. I know I haven’t blogged in a while – and in blogging world, it’s a cardinal sin. The truth is, I just have not felt as inspired lately. The winter has some great warm and cozy foods…but for me, it doesn’t compare to spring and summer. And, well…I sort of miss the produce – and the sun!