Panzanella (Italian Bread Salad)

IMG_4570MayaOryan

Panzanella salad is one that I remember to prepare when I have a slightly stale French loaf. I love home-made croutons, and when flavored with garlic or cheese I can nibble at that all day long.

This salad uses simple ingredients, like tomatoes, red onions, basil and a couple of cucumbers to add some crunch. The sharp taste of the dressing is a good match and will appreciatively contrast with the croutons.

Don’t forget to pull out your best quality extra-virgin olive to make it!

 

Panzanella (Italian Bread Salad)

Ingredients:

  • ½ cup extra virgin oil
  • 3 garlic cloves
  • 1 day old, loaf French baguette or Italian bread, cut in croutons size
  • 4 tomatoes, diced
  • 2 cucumbers, diced
  • 1 small red onion, chopped
  • ¼ cup basil leaves, chopped

Dressing

  • 2 tbsp red wine vinegar (or apple vinegar)
  • 1 tbsp minced shallot
  • Pinch of sugar
  • Salt, to taste

Directions:

 

  1. Preheat oven to 170 degrees Celsius.
  2. Heat olive oil for 2 minutes, then drop the garlic inside and leave it to cool.
  3. Scatter the bread pieces on a baking tray and brush or drizzle with 2 tablespoons of the garlic olive oil. Place the baking tray in the middle of the oven and bake about 5-7 minutes on each side.
  4. Remove from oven and sprinkle with salt.
  5. To prepare the dressing; discard garlic cloves. Add vinegar, shallot sugar and salt to olive oil and whisk.
  6. In a large bowl, combine the tomatoes, cucumber, red onion, basil and bread (croutons). Toss all in the dressing and serve immediately.

Orzo Summer Pasta

OrzoSaladbyMayaOryan

Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) 😉

I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!

This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.

Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup mukimame, cooked
  • 1 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup fresh thyme leaves, picked and washed

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely chopped fresh dill (optional)
  • Salt and freshly ground black pepper, to taste

Preparation

1. Cook orzo pasta according to package directions. Rinse with cold water

2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.

3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.