What's For Dinner: Panzanella Salad

I've always been a little wary of anchovies. On a pizza? No thanks. In my Caesar salad dressing? I'd rather not. So, when I came upon a panzanella salad recipe that called for anchovies in the vinaigrette, I decided it was about time I took the tinned fish plunge.

I'm not entirely sure what I was scared of -- perhaps what I assumed would be a super-pungent odor? Turns out, anchovies are quite inoffensive. Anchovies add a wonderful depth of flavor to a dish -- and it's much more of a salty and savory flavor than a fishy one.

Look for flat anchovy fillets for this dish; when finely chopped they will very nearly dissolve in the vinaigrette. In addition to adding a little je ne sais quoi to a dish, anchovies also pack an excellent punch of omega-3 fatty acids and protein.

Of course, if you're vegetarian or unapologetically anchovy-averse, you can skip them in the vinaigrette, but check your seasonings and add more salt if necessary to balance the flavors.

Panzanella Salad (printer-friendly version)
makes 6-8 entree-sized servings

For the lemon-garlic vinaigrette:
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 medium to large lemon)
6 anchovy fillets, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon fine sea
1 teaspoon freshly ground black pepper pinch ground coriander
1/4 teaspoon herbes de Provence
1/4 teaspoon ground sumac
3/4 cup extra-virgin olive oil  

For the salad:
8 ounces (about half a loaf) day-old French baguette, torn into large pieces
2 pints (about 2 pounds) cherry and grape tomatoes, halved or quartered
1 medium red onion, cut into thin half-moons (about 1 cup), soaked in ice water for 10 minutes, then drained
1 large English cucumber, quartered lengthwise and chopped
1 packed cup fresh basil leaves, torn into large pieces
fine sea salt
freshly ground black pepper

1. For the vinaigrette: Add of the ingredients except the olive oil into a medium glass bowl. Stir to combine, then let sit at room temperature for 15 minutes. Next, add the olive oil in a steady stream while whisking briskly until the oil is fully integrated.
2. For the salad: Add the bread to a large bowl and pour half of the vinaigrette (about 1 cup) over top. Toss to evenly coat, then let sit for 10 minutes. In a separate bowl, add together the tomatoes, onion, and cucumber. Add the remaining vinaigrette and toss to coat. Let sit for 10 minutes.
3. Combine the vegetables and bread in a large serving dish. Add the basil and toss to combine. Season with additional salt and pepper to taste. Let sit for at least 15 minutes before serving. Store any leftovers in the refrigerator in an airtight container.

(adapted from this Aida Mollenkamp recipe)

What's On the Side: Greek Panzanella Salad

My parents came to visit over the Fourth of July holiday, and prior to heading out to the waterski show and Independence Day fireworks at Boom Lake/Hodag Park on Thursday night, we enjoyed a picnic dinner outside by our lake. D manned the grill while I put together the side dishes. Our dinner included hamburgers (featuring local grass-fed ground beef from McLaughlin Family Farms) with all the fixins', my Dad's famous potato salad, sangria, and a panzanella salad. This salad is so good that it was the second time I'd made it in one week. The great thing about it is that all it takes is a little chopping and shaking to put it all together. I am definitely a crouton-lover, so the addition of grilled French bread chunks was right up my alley. The vinaigrette adds a fresh and tangy flavor to the salad and helps to meld all the flavors together. I think this salad tastes just as good the next day as it does when it's freshly made; the French bread cubes are definitely not as crisp on day two (or three, or four...), but what they lose in texture is more than made up for by the gain in flavor from the dressing.

Greek Panzanella Salad (printer-friendly version)
makes 6-8 servings as a side dish

For the salad:
1 tablespoon extra virgin olive oil
1/4 French bread loaf, cut in half
coarse sea salt
1 cucumber, peeled and quartered
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 cup grape tomatoes, halved
1/2 red onion, diced (to reduce the onion's sharp bite, rinse in cold water then drain)
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata or black olives, chopped

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/8 teaspoon ground sumac
1/2 teaspoon Dijon mustard
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse sea salt

1. Use a pastry brush to spread the olive oil over both sides of the cut bread. Sprinkle the bread with coarse sea salt. Grill for 4-5 minutes per side, or until golden brown. Let cool, then cut into 1" chunks.
2. In a large serving bowl, stir together the cucumber, red pepper, orange pepper, tomatoes, onion, cheese, and olives. Add in the chunks of grilled bread.
3. In a small jar, add together the garlic, oregano, ground sumac, mustard, white wine vinegar, olive oil, salt, and pepper. Add the lid to the jar and shake to combine. Season with additional salt and pepper to taste.
4. Pour about 3 tablespoons of the dressing onto the salad and stir. (Or, if you like tons of dressing, feel free to use it all; I prefer a lighter touch.) Let the salad sit for at least 30 minutes before serving to allow the flavors time to meld together.

(adapted from this Barefoot Contessa recipe, found via Shutterbean)