Panzanella for Two
By Lawman JohnsonPublished on June 21, 2021
Time
45 minutes
Yield
Serves 2
Ingredients
Vinaigrette
3 tablespoons extra-virgin olive oil 1 shallot, minced2 tablespoons white wine vinegar 1 tablespoon capers, rinsed2 garlic cloves, minced¼ teaspoon table salt ¼ teaspoon pepperSalad
3 tablespoons extra-virgin olive oil, divided1 small red bell pepper, stemmed, seeded, and cut into 1-inch pieces1 small yellow summer squash, quartered lengthwise and cut crosswise into 1-inch pieces½ teaspoon table salt, divided¼ teaspoon pepper ½ English cucumber, quartered lengthwise and cut crosswise into ½-inch pieces4 ounces cherry tomatoes, halved1 (6-inch) baguette, cut into 1-inch pieces¼ cup chopped fresh basil 1 ounce Parmesan cheese, shaved with vegetable peelerBefore You Begin
You can substitute grape tomatoes for the cherry tomatoes, if desired.
Instructions
- Whisk all ingredients together in large bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper, squash, ¼ teaspoon salt, and pepper and cook, stirring occasionally, until vegetables are softened and browned, 7 to 9 minutes. Transfer bell pepper mixture to bowl with vinaigrette; add cucumber and tomatoes and toss to combine. Wipe skillet clean with paper towels.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add bread and remaining ¼ teaspoon salt and cook, stirring frequently, until golden brown and crisp on all sides, 3 to 5 minutes. Remove from heat and let bread cool in skillet for 10minutes. Transfer bread and basil to bowl with vegetables; toss to combine. Serve, sprinkling individual portions with Parmesan.
for the vinaigrette
for the salad
Time
45 minutesYield
Serves 2Ingredients
Vinaigrette
Salad
Test Kitchen Techniques
Ingredients
Vinaigrette
Salad
Test Kitchen Techniques
Ingredients
Vinaigrette
Salad
Test Kitchen Techniques
Why This Recipe Works
Italian cooks have long been masters of making great dishes out of humble ingredients, and panzanella—a (typically lettuce-free) salad with fresh vegetables and stale bread infused with a vinaigrette—is a prime example. We bypassed using stale bread and opted for a baguette, which is naturally chewy and has enough structure to hold up to a bit of moisture. Since we were cooking for only two people, using the oven to “stale” the bread seemed excessive. Instead, toasting the cubed bread in a 12-inch nonstick skillet was easier and faster. We wanted to mostly avoid leaving parts of vegetables behind, so we decided on one red bell pepper, one small yellow summer squash, cherry tomatoes, and half an English cucumber. Some panzanellas feature all raw vegetables, but we wanted to concentrate the flavor of the squash and red pepper by cooking them; the same skillet we used to toast the baguette pieces worked great for that. A potent Dijon vinaigrette, fortified with briny capers plus minced garlic and shallot, infused the vegetables and bread with a sharp tanginess that only got better as the vegetable mixture sat. A little chopped basil added freshness while shaved Parmesan added richness.
Before You Begin
You can substitute grape tomatoes for the cherry tomatoes, if desired.
Instructions
- Whisk all ingredients together in large bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper, squash, ¼ teaspoon salt, and pepper and cook, stirring occasionally, until vegetables are softened and browned, 7 to 9 minutes. Transfer bell pepper mixture to bowl with vinaigrette; add cucumber and tomatoes and toss to combine. Wipe skillet clean with paper towels.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add bread and remaining ¼ teaspoon salt and cook, stirring frequently, until golden brown and crisp on all sides, 3 to 5 minutes. Remove from heat and let bread cool in skillet for 10minutes. Transfer bread and basil to bowl with vegetables; toss to combine. Serve, sprinkling individual portions with Parmesan.
for the vinaigrette
for the salad
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments