Pananella is a Tuscan bread salad that uses stale bread and juicy tomatoes. Stroll down the aisles of the farmers market in July and you'll find all the ingredients for this salad, including fantastic artisan bread. One of our favorites is the hearty Pugliese from Village Bakery and Provisions carried by Hill and Hollow Farm. When it's a couple days old, make this salad. Paired with abundant, in-season tomatoes and watermelon, the toasted bread soaks up the yummy juices. Local honey from TN artisan honey and oil from Galena Garlic make this dish really shine.
Ingredients
- 1 small loaf farm bread, diced
- 3 tablespoons garlic-infused olive oil
- 1 teaspoon kosher salt
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 cup Galena garlic-infused olive oil
- juice of half a lemon
- 1 teaspoon local honey
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1 1/2 cups diced watermelon
- 1 large ripe tomato, diced
- 1 medium cucumber, seeded and diced
- 1 medium bell pepper, seeded and diced
- 1/2 large red onion, thinly sliced
- 15 large basil leaves, rough chopped
Preparation
1. Preheat oven to 375F. To prepare croutons, toss bread with oil and salt. Place bread on baking sheet and bake 10-15 minutes or until browned and crispy.
2. To prepare dressing, whisk ingredients together in small bowl until well combined.
3. To prepare salad, toss all ingredients together in large bowl. Add croutons. Pour dressing over top and toss to coat, while seasoning with salt and pepper to taste.
4. Allow to sit for 10 minutes for flavors to meld. Toss again and serve.
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