Panzanella Tomato Salad with Pepper Jelly Dressing
This recipe encapsulates the essence of Panzanella, a classic Italian bread salad celebrated for its vibrant colors, bold flavors, and ingenious use of leftover bread. And within this tradition lies our modern homage with our the Heirloom Tomato Panzanella with Pepper Jelly Dressing. A summer ode to a lineage of bread makers and the bounties of summer.
Equipment
- 1 Stovetop
Ingredients
Salad:
- 2 cups Heirloom Tomatoes quartered
- 2 cups English or Persian cucumbers 1-inch thick slices
- ¼ cup marinated sweet peppers
- ¼ cup marinated green olives pitted and halved
- ¼ cup marinated sweet peppers quartered
- ½ cup red onion thinly sliced
- 1 cup fresh Italian parsley leaves loosely packed
- 1 teaspoon salt
- ½ teaspoon black pepper
Pepper Jelly Vinaigrette:
- 1 tablespoon shallot finely minced
- 1 tablespoon garlic finely minced
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons red pepper jelly
Pan-Fried Croutons:
- 4 ciabatta rolls sliced into ½ - 1 inch thick cubes or slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper or red pepper flakes
- ½ tablespoon oregano
Instructions
- In a large mixing or salad bowl, add the vinaigrette, tomatoes, cucumbers, sweet peppers, olives, red onion, parsley leaves, salt, and pepper.
- Chill for 10 minutes or up to 4 hours. Toss ingredients in the dressing and cover. Before serving, add Pan Fried Croutons, toss and enjoy.
Video
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