Marcia Selden Catering presents TWO great Panzanella Salad Recipes you have got to try.
Panzanella is a great way to use up day-old bread and turn it into something tasty. Enjoy these great recipes for Greek Panzanella and Tex Mex Panzanella.
3 Pita Breads, cut into 8 wedges
1 C. Crumbled Feta
½ C. Pitted Kalamata Olives
3 C. Cubed Seedless Watermelon
2 C. Diced English Cucumber
2 C. Chopped Romaine Lettuce
2 C. Grape Tomatoes cut into halves
Preheat oven to 350. Spread pita wedges on a sheet pan and drizzle with olive oil, kosher salt and pepper. Toast until crisp, about 7-10 minutes. Remove and let cool.
In a large bowl, combine remaining ingredients, and refrigerate until ready to use.
½ C. Thinly Sliced Red Onion
1 tbs. Dried Oregano
1 tsp. Zatar
½ c. Balsamic Vinegar
1 c. Olive Oil
1 tbs. Sugar
Combine onions and remaining ingredients into a container where the onions will be covered by the ingredients. Seal and let sit for at least an hour. Toss salad with onions and dressing, break pita into pieces and combine into salad before serving.
Tex Mex Panzanella
1 C. grilled corn removed from the cob
2 C. Rustic Peasant Bread, cubed
½ C. Roasted Poblano Chilis, diced (canned is fine to use too)
½ C. Thinly Sliced Radishes
½ C. Crumbled Queso Blanco
2 C. Romaine Lettuce, Chopped
1 C. Lime Juice
2 C. Olive Oil
1 tsp. Chili Powder
1 tsp. Cumin
Pinch of Kosher Salt and Pepper.
Combine dressing ingredients and shake thoroughly to combine. Set aside until ready to use.
Drizzle bread cubes with olive oil. Bake on a cookie sheet at 350 until dry. Remove to cool and set aside until ready to use.
Toss lettuce, corn, chilis, radishes, queso blanco and croutons. Add ½ of the dressing and toss, add more as needed.
Do you have any Panzanella recipes of your own?
These recipes appeared first on CTbites.