See Jane Cook: Summer Panzanella

Editor’s Note: Part of our mission at See Jane Write Magazine is to help women writers and bloggers live healthy lives, thus we occasionally will share recipes for healthful, but delicious dishes. Enjoy!

By Christy Turnipseed

Oh the joys of summer! One thing I love about summer is the start of all the great local produce that comes in season and I love visiting the wonderful local farmers markets.  I’m so glad that my city of Birmingham, Ala., has an abundance of local farmers markets so I generally stock up with fresh produce every week and plan my weeknight dinners based on what I bought. How can you not take advantage of such great goodness?

One summer dish that I love to make is panzanella. It’s quick, easy and perfect for al fresco dining on your back patio. It’s great to make for a summertime dinner party for a crowd, a potluck barbecue, or simply a weeknight dinner for two.  It was a cinch to make and brightly-colored, flavored and textured. You can prepare it ahead of time as well. I had all the veggies, croutons and the vinaigrette in separate bowls, so that they were all prepared when you’re ready to serve. If you wanted to add protein, grilled shrimp would be a nice addition to this summer feast.

Summer Panzanella

3 tablespoons extra-virgin olive oil

1 small French bread, cut into 1-inch cubes (about 6 cups)

2 large, ripe tomatoes, diced and seeds removed

1 hothouse cucumber, unpeeled, seeded, and cut in 1/2 –inch slices

1 yellow bell pepper, diced and seeds removed

½ red onion, cut in half and thinly sliced

8 oz. fresh mozzarella, cut into 1-inch cubes

20 large basil leaves, coarsely chopped

2 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

½ cup extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 400ºF degrees. Spread the bread pieces on a baking sheet, sprinkle olive oil on top and toast until deep golden brown, about 15 minutes. Stir once or twice as they’re toasting. Set aside to cool.
2. For the vinaigrette, whisk together the ingredients.
3. In a large bowl, mix the tomatoes, cucumbers, yellow pepper, red onion, mozzarella, basil and capers. Add the bread cubes and toss with vinaigrette. Season with salt and pepper.
4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to combine.

Christy Turnipseed is Birmingham born and raised. She’s a vintage jewelry designer for Lil’ Seeds. She’s a foodie, art and music lover and blogs at al.com and lifeofaturnip.com. She’s on twitter@cturnip.     

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