Every night that I cook, no matter what I’m cooking, I always make a salad. I love going through all my cookbooks or rummaging through my refrigerator, trying to find myself a salad. Jonathan and I are big tomato people, he constantly makes sure that the fridge is fully stocked with bright, firm, juicy tomatoes, aren’t I a lucky girl?
Going through my vegetables yesterday I decided to make a Panzanella salad, a salad that although I have eaten before in restaurants, I had never actually made myself before. This salad is so fresh and crisp and all the juices from the tomatoes along with those delicious crunchy croutons really make magic!
Its great as a main meal or even as a salad on the side. My promise to you is that if you do choose to make it for you lunch or dinner, you will not be disappointed – it turns out to be a very rewarding and filling salad. I know that I’ll be making it all summer and I’m pretty sure it’s about to become my newest crowd pleaser.
You will need
- A variety of tomatoes - about 4 large tomatoes, diced.
- 1 handful of cherry tomatoes, halved
- 3 persian cucumbers
- 1 yellow bell pepper
- 1 baguette
- 2 cloves of garlic, crushed
- 1/4 cup olive oil
- juice of 1 half a lemon
- t teaspoon dijon mustard
- 1 red onion, finely diced
- 2 1/2 tbsp white wine vinegar
- Start by preheating youe oven to 400.
- Tear the baguette into small chunks, toss in some olive oil a little salt, spread out on a baking sheet and toast for about 10 minutes until the are golden brown.
- Cut up the cucumbers into quarters and then into small pieces, and then core, deseed and cut up the peppers into small pieces.
- Mix the tomatoes, pepper and cucumber together and set aside.
- In a small bowl mix the diced red onion with the lemon and white wine vinegar and set aside for five minutes to dull the sharp taste of the onion.
- After 5 minutes add the dijon mustard, olive oil and a pinch of sat to the onion vinegar mixture and mix well. Pour on top of the salad when you are ready to serve, add in the croutons and mix well.