Panzanella Salad Recipe
Italy's Panzanella Salad uses stale bread to make it special. Try it tonight!
Ingredients
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Fresh Oregano minced
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper freshly ground
- 1/2 cup Extra Virgin Olive Oil
- 1/4 pound Prosciutto sliced
- 1 bunch Arugula rinsed and dried well, torn into bite-size pieces
- 1 head Radicchio rinsed and dried well, sliced or torn into bite-size pieces
- 1/2 loaf Ciabatta cut into 1/2" cubes (about 1/2 a pound)
- 1/2 pint Grape Tomatoes or cherry tomatoes, rinsed and halved or quartered, depending on size
- 1/4 pound gorgonzola dolce cheese chunked into bite-size pieces
- 1/4 pound Castelveltrano Olives cut into 1/4" slices
Instructions
- Whisk the vinegar, oregano, salt, and pepper together in a medium bowl and let sit for 5 minutes to infuse the vinegar.
- Vigorously whisk the olive oil into the vinegar in a thin, steady stream until the dressing thickens. Set aside.
- Preheat the oven to 350˚F.
- Place the prosciutto slices on a parchment paper-lined baking sheet and bake for 15-20 minutes, until the prosciutto is starting to brown and crisp around the edges like bacon.
- Slide the prosciutto, still on the parchment paper, onto a wire rack to cool completely.
- Break the cooled prosciutto into bite-size chunks with your hands. (While the prosciutto bakes and cools, slice and prep the rest of your salad ingredients.)
- Toss the prosciutto, arugula, radicchio, ciabatta, tomatoes, Gorgonzola, and olives together in a large serving bowl.
- Whisk the dressing briefly to recombine if separated, then toss a bit at a time with the salad, tasting and adjusting until it's dressed to your liking.
- Serve immediately.
Nutrition
Calories: 413kcalCarbohydrates: 22gProtein: 14gFat: 30gSaturated Fat: 7gSodium: 840mgFiber: 2gSugar: 2g
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