Monday, July 23, 2007

Swampy Salad

This is a really delicious and easy dinner. Bread salad, also called panzanella ("little swamp") is a great way to use all the wonderful summer produce that we can get right now.

This isn't a recipe, per se, but a method. You should feel free to swap vegetables in and out, depending on what you've got available.

Since I like my bread to stay a little crisp, if I am making this ahead, I will put the vegetables in one container and the bread in another. Then right before serving, I will mix them together.

Bread Salad (for four)

Chop into smallish bite-sized pieces and toss in a bowl:
  • 3 medium tomatoes
  • 2-3 small zucchini or summer squash
  • 1 -2 cucumbers
  • handful of chives or scallions
  • 3 ears cooked corn, cut off the cob
  • large handful of basil
Squeeze the juice of 2-3 lemons over the vegetables. Pour some olive oil over the vegetables. Add salt and pepper to taste.

Grill or toast 6 thick slices of country bread until crisp. If you'd like, drizzle the bread with a little olive oil prior to grilling. Cut the bread into crouton-sized pieces. Toss the bread in with the vegetables. Serve.

This is very nice with feta or goat cheese tossed into the salad.

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