Panzanella Salad

How to make Annie's Panzanella Salad

Today, I’m excited to share Annie’s Panzanella Salad—a perfect, vibrant lunch that’s as nourishing as it is delicious.

For those who live in the countryside, you may be fortunate enough to have a  vegetable garden that provides fresh, organic produce. This salad is a wonderful way to make the most of the season’s bounty. All of these ingredients can be grown at home: cucumbers, tomatoes, lettuces, garlic, onions! Or buy fresh from the farmers market.

Here’s how I prepare it:

Ingredients:

• 3 large peppers (multicolored for a vibrant look)
• Sourdough bread
• 1 garlic clove
• 2 red onions
• 2 Romaine lettuces
• A bunch of cherry tomatoes
• 1 large cucumber
• Apple cider vinegar
• Mustard
• Olive oil
• Fresh mint
• Fresh parsley

Instructions:

1. Prepare the Peppers:

   • Chop 3 large peppers into thick slices (I like to use red, yellow, and orange for a colourful salad).
   • Drizzle them with olive oil and season with salt and pepper.
   • Place them on a baking tray and roast at a medium-high heat in the oven.

2. Toast the Sourdough:

   • Slice the sourdough bread into thick pieces.
   • Rub both sides with a garlic clove to infuse it with flavor.
   • Drizzle the bread with olive oil and place it in the oven with the peppers until golden and crunchy.

3. Roast the Onions:

   • Dice 2 red onions and add them to the same tray as the peppers.
   • Let them roast until they become sweet and tender, which balances the crispiness of the bread.

4. Assemble the Salad Base:

   • Wash and tear up 2 Romaine lettuces and place them directly into a large salad bowl.
   • Chop a bunch of cherry tomatoes (the sweeter, the better) and scatter them into the bowl.
   • Dice a large cucumber and add it to the mix, providing a fresh crunch.

5. Prepare the Dressing:

   • In a small bowl, combine a generous glug of apple cider vinegar with olive oil.
   • Add a couple of tablespoons of mustard, stirring well to create a tangy, slightly spicy dressing.

6. Add Fresh Herbs:

   • Finely chop a bunch of fresh mint and parsley.
   • Sprinkle them into the salad—start with a little, as you can always add more if needed.

7. Dress the Salad:

   • Pour the dressing over the salad, making sure the mint leaves are well-coated. This will soften them and help the flavors meld together.

8. Finish with Bread and Vegetables:

   • Tear the crunchy, garlic-infused sourdough into bite-sized pieces and scatter them over the salad.
   • Take the roasted peppers and onions out of the oven and mix them into the salad using wooden spoons.

Final Thoughts:

This Panzanella Salad is a true celebration of the fresh, organic ingredients that are so plentiful this time of year. It’s hearty enough to satisfy a hungry family and full of vibrant flavours that remind me why I love living in the countryside.

Whether you’re feeding a hungry family or just treating yourself, this salad is sure to become a favourite. Enjoy!