photo via the passionate cook
Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!
Panzanella salad is from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill.
Enjoy Lisa’s recipe! Try it this Shabbat for lunch.
I’m posting this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!
I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!
- One loaf Italian bread ,one day old cut into cubes
- Mozzarella cheese (I like the one from Costco)
- A bunch of fresh basil, chopped
- About 2 dozen sun dried tomatoes in oil chopped
- About 2 dozen grape tomatoes chopped
- 1-2 Avocados cut up
- Juice of 3 lemons
- Extra virgin olive oil
- Balsamic vinegar to taste
Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!