Wednesdays Unplugged – Panzanella Salad

“Everything flows and nothing abides, everything gives way and nothing stays fixed.” ~ Heraclitus

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

2022-08-24-bdays campmobile

Our August birthday trio celebrated with lunch at WA Frost again this year, must be going on 20 years! We went to Minneapolis Farmer’s Market and wandered around the North Loop last weekend. The big treat was finding ‘our’ campmobile… never expected to see one again so close to the one we took California in 1977! It made us smile like the sunflowers.

RECIPE OF THE WEEK

I loved this Tuscan bread salad from The Spruce Eats… even liked it a day old when the bread cubes were soggy! I made my own homemade croutons instead of making them according to the recipe, used about 3 cups.

panzanella salad

PANZANELLA SALAD

For the bread cubes

  • 2 tablespoons olive oil
  • 4 slices Tuscan bread, cut into 1-inch cubes
  • 1/2 teaspoon dried oregano
  • 1 pinch kosher salt

For the salad

  • 1 cup grape or cherry tomatoes, halved
  • 1 English seedless cucumber, thinly sliced
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1/4 large red onion, thinly sliced
  • 10 large basil leaves, thinly sliced
  • 1/2 cup mozzarella pearls

For the dressing

  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

To make bread cubes, heat olive oil in a large saute pan. Add the cubed bread, dried oregano and salt. Cook over medium low heat, stirring often, about 10 minutes or bread is browned.

To make the dressing whisk together ingredients until combined.

To make the salad, mix vegetables together in a large bowl. Add bread cubes and dressing and toss well. Let sit for about 30-60 minutes so the bread can absorb the flavors.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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