Sicilian Panzanella Salad

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Sicilian Panzanella Salad

This recipe is a great way to take advantage of fresh summer produce.  Plus, you will feel better about eating a loaf of delicious crusty bread if it’s mixed in a bowl with raw vegetables. At least I do.   


For this recipe you will need:

  • 3 tablespoons olive oil
  • 1 loaf of day old bread, cut into 1-inch cubes
  • 3 large tomatoes, cut into 1-inch slices
  • 1 cucumber, sliced 1/2-inch thick
  • 2 red or yellow bell peppers, seeded and cut into 1-inch cubes
  • 1/2 red onion, thinly sliced
  • 1 cup basil leaves, roughly chopped

For the vinaigrette:

  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 3 tablespoons Victoria Taylor’s Sicilian Seasoning
  • salt and pepper to taste

I chose to use big ugly, yet delicious heirloom tomatoes in a variety of colors for this recipe.  Any ripe slicing tomato will work great.  Make sure to pick out the best and freshest produce you can find to allow this salad to really shine. Brush half of the olive oil on one side of the cubed bread.  Place the cubes oiled side down on a heated skillet.  Brush the other side of the bread with remaining olive oil.   Cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed. Whisk the oil, vinegar, Sicilian Seasoning and salt and pepper together.  In a large bowl mix the tomatoes, cucumber, pepper, onion and basil.  Pour the vinaigrette over the chopped vegetables and toss.  Add the bread cubes to the salad and toss.  Let the salad sit for a half an hour to allow the flavors to blend.  It’s best not to refrigerate the salad during this time because the cold can give the tomatoes a grainy texture. Best,             Victoria