Panzanella

Annnndddd..... I'm back. I've been trying a bunch of new recipes, but a number of them have been so mediocre that I felt it would be a disservice to share. (Maybe I'll throw together an outtakes post...)

Others have been placed in a "made, but not blogged" file, to remake, photograph, and share because they were delicious, but I just didn't get a chance to capture their loveliness with the camera.

But this, my friends, was a lovely summer salad that I had to share immediately. This was dinner tonight and was the perfect way to use up some farm market veggies. Imagine this: Crusty ciabatta croutons infused with a Dijon and garlic champagne vinaigrette, tossed with fresh tomatoes, cucumbers, thinly sliced red onions, yellow peppers and a sprinkling of fresh basil.

Summer on a plate. Divine.

Panzanella

Serves 6

Ingredients:

• ½ loaf ciabatta bread, cut into 1" cubes (approx. 3 cups)
• 1½ Tbsp. olive oil
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• 2 medium, ripe tomatoes, cut into 1" cubes
• 1 cucumber, unpeeled, and seeded, sliced ½" thick
• 1 yellow pepper, seeded cut into 1" cubes
• ¼ red onion, cut in half and thinly sliced
• 10 large basil leaves, coarsely chopped or julianned

For the vinaigrette:

• ½ tsp. finely minced garlic
• ¼ tsp. Dijon mustard
• 1½ Tbsp. champagne (or white wine) vinegar
• ¼ c. good olive oil
• ¼ tsp. kosher salt
• 1/8 tsp. pepper

Preheat oven to 400º. Toss bread cubes with olive oil, kosher salt, and pepper and bake for 8-9 minutes, stirring cubes halfway through baking. Set aside.

For the vinaigrette, whisk all ingredients together.

In a large bowl, combine the vegetables and basil. Add bread cubes and toss with the vinaigrette. Serve, or allow the salad to sit for about a half hour to allow the flavors to blend.

Source: adapted from Ina Garten's Barefoot Contessa Parties!

Mixed Greens with Berries and Sugared Almonds

I've shared some great salads in the past (remember the beautiful fall salad, the pear and pecan salad with mustard vinaigrette, or the yummy greek/house dressing), but this one is really something special. The fruit balances perfectly with the blue cheese and the vinaigrette, and the crunch from the sugared almonds gives it some extra texture while adding so much to the overall flavor. It really is as beautiful as it is delicious.

It's a little bit of spring on a plate and I love everything about it.

Orange and Meyer Lemon Vinaigrette:

• 2 Tablespoons honey
• 1 Tablespoons Dijon mustard
• 2 Tablespoons freshly squeezed orange juice
• 2 Tablespoons freshly squeezed Meyer or regular lemon juice
• 3 cloves minced garlic
• Salt and Pepper
• 1/2 cup olive oil

Put all of the ingredients in a jar and shake until combined. Or, blend ingredients together using an immersion blender, food processor, or blender. Taste for balance and seasoning.  This dressing will keep for a week in the fridge if there are leftovers.

Mixed Greens with Berries and Sugared Almonds

• Mixed greens
• Raspberries
• Blueberries
• Sugared almonds (recipe below)
• Blue cheese crumbles
• Salt and pepper

Assemble the salad and toss with some of the dressing.  Top with raspberries, blueberries, sugared almonds, and blue cheese. Season with salt and pepper.

Sugared Almonds

• 1/2 c. raw, sliced almonds
• 1/4 c. granulated sugar

In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. 

Adapted from: Baked Bree