Fruit salad with bread (panzanella salad).
Photo © Hannah Kaminsky | Bittersweet
Our colleague Hannah Kaminsky spent the summer in California, enjoying the wealth of produce that sunny state provides.
“As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on hand, along with the famed sourdough bread that beckons irresistibly from the windows of every bakery. Fresh mint plucked straight from my tiny windowsill garden completed this little love note to my temporary, adoptive home state.
“Light, fresh, fast, it’s the kind of recipe that depends entirely on the quality of your ingredients. Consider it as a serving suggestion; more of an idea than a specific schematic, to be tailored to whatever fruits are fresh and in season in your neck of the woods.”
She calls this recipe California Dreamin’ Panzanella: a creative interpretation of the classic bread salad with ripe California fruit.
RECIPE: PANZANELLA FRUIT SALAD
Ingredients For 6-8 Servings
1. PREHEAT oven to 350°F. Spread bread cubes on a baking sheet in one even layer and bake for about 15 minutes, until golden and lightly toasted all over. Let cool completely before proceeding.
2. WHISK together the sugar, olive oil, lemon juice and pepper in a large bowl. Add all of the fruits and remaining ingredients (walnuts, mint).
3. ADD in the toasted bread right before serving, to ensure that it stays crisp. Toss thoroughly so that everything is well distributed and entirely coated with the sugar dressing.
3. SERVE immediately with a dollop of whipped cream.
Panzanella is a savory Tuscan-style bread salad, made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it. Chopped salad vegetables are added.
The translation we have found for “panzanella” is “bread in a swamp,” the swamp being the water or vinaigrette in which it is soaked.
Here’s a classic panzanella salad recipe, with summer tomatoes, cucumbers, onions and fresh basil.
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