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Tuscan Panzanella Salad

Seasonal Organic Salad Recipe
with Barn Goddess® Terri Nacke, The Cook

Ingredients:

• 6-8 ounces day-old Italian ciabatta style or organic 9-grain bread
• 2 large or 4 small assorted heirloom tomatoes, seeded and diced
• 1 Persian or Armenian cucumber, scored, halved lengthwise, seeded and sliced
• ½ medium red onion, finely sliced
• 3 cloves garlic, divided (1 cut in half for rubbing the bread, 2 finely minced for the dressing)
• 1 8-10-ounce package fresh buffalo mozzarella cheese, drained and cut into bite-sized pieces
• 1 10-ounce bag mixed organic salad greens, torn if large
• 1/2 cup pitted and halved green olives, such as Grabber or Santa Barbara Green
• Optional: 1 15-ounce can Cannellini beans, rinsed and drained
• Optional: Leftover grilled or rotisserie-style chicken breast, 2 ounces per person
• 1/4 cup fresh lemon juice
• 2 Tablespoons red wine vinegar
• 3/4 cup extra-virgin organic olive oil
• 2 tablespoons fresh basil, sliced
• 1 tablespoon chopped fresh flat leaf Italian parsley
• Optional: 1 teaspoon fennel seeds, toasted
• Sea salt
• Freshly ground black pepper

Instructions:

First prepare the bread: You want to end up with about 1-inch croutons, which you can achieve by grilling, broiling, or pan-toasting on top of the stove. 

Trim off some, but not all, of the crust. 

To grill bread, start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. 

Cut bread into 1-inch slices. 

Cut one of the garlic cloves in half and rub the bread slices, then brush them lightly with some olive oil and a sprinkle of sea salt.  

Grill or broil the bread until browned and crisp, turning occasionally, about four minutes.

Cool slightly, and then cut into 1-inch cubes. Alternatively, heat a large skillet over medium heat. 

Cube the seasoned bread slices, add to the pan, and turn heat down. Allow croutons to toast, turning them frequently until browned. Allow them to cool.

In a large bowl, combine the croutons, tomatoes, cucumber, red onion, cheese*, salad greens, olives, optional beans or chicken. 

To prepare the cucumbers, score the skin by pulling the tines of a fork from one end to the other; then slice off the ends, halve lengthwise, scoop out the seeds with the point of a spoon, and slice.
 
In a small bowl, combine the minced garlic, lemon juice, vinegar and a pinch or two of sea salt. Whisking constantly, gradually drizzle in the olive oil until well blended.

Pour the dressing over the salad ingredients; add the basil**, parsley and fennel seeds (if using). 

**To “chiffonade” the basil, stack clean, dry leaves; roll them up tightly like a cigar, and slice the roll thinly to produce fine strips of basil.

Toss salad gently but thoroughly. 

Season to taste with sea salt and black pepper. 

Serves 6.

Barn Goddess note:  Most of these ingredients are available at your local farmers market. Buffalo mozzarella cheese is available at Trader Joe’s. You can substitute regular fresh mozzarella made from cows’ milk. This is one of my favorite summer salads. I hope you enjoy it!

Learn more about Terri 

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