Summer Panzanella Salad

chickenflexsalad
Written By Lonny Hurley
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This Tuscan summer salad is a convergence of two words: ‘Pan’ meaning bread and ‘zanella’ meaning bowl in Tuscan dialect. A classic in cucina povera, this salad utilizes stale bread and seasonally available produce to minimizing waste by transforming humble ingredients into a delicious and satisfying summer dinner salad.

Yield: All recipes serve 2 people

Chef Notes: Charring green beans without overcooking them requires a scorching hot pan, little to no movement of the beans, and a plate to transfer them to to prevent carry over cook.

I used a combination of basil and mint in my salad. Delicious!

Components

  • Macerated Cherry Tomatoes

  • Charred Green Beans

  • Peach & Corn

  • Cucumber Slices

  • Fresh Herbs

  • Cubed Stale Bread

  • Tomato Vinaigrette

  • Butter Lettuce

Mise

Macerate the cherry tomatoes: Slice the cherry tomatoes in half. Season with a large pinch of salt. Place the tomatoes into a mesh strainer set over a bowl to catch the juices of the tomato.

Char the Green Beans: Preheat a skillet over high heat. Season the green beans in salt and olive oil. Char the green beans on the skillet until charred. Remove from heat and allow to cool.

Prepare the Fruit & Vegetables, keeping each ingredient separate:

  • Slice 1 Peach/Nectarine/Plum into wedges

  • Slice the kernels off the corn cob

  • Slice the cucumber

  • Slice the shallot thin (and reserve for the vinaigrette)

  • Pick or slice the basil/mint

Cube the Bread: Cut the bread into 1" cubes.

Make the Tomato Vinaigrette: In a small bowl, combine:

  • 1 sliced shallot

  • reserved tomato liquid

  • 3 T Balsamic Vinaigrette

  • 6 T Olive Oil

Whisk together until emulsified. Season with salt & pepper to taste.

Optional: Roast the seasoned chicken thighs at 425°F for about 20 minutes (alternatively, grill on a bbq until cooked through, 165°F internal temp).

Finish

Dress the Cubed Bread:

  • In a large bowl, dress the cubed bread in ½ of the vinaigrette. Allow the cubes to soak up the dressing and soften.

Assemble the Salad:

  • Combine the tomatoes, green beans, peach, corn, cucumber, and butter lettuce into the bowl with the soaking bread cubes.

  • Add some of the remaining dressing. Toss, taste and adjust seasoning.

  • Divide among large plates.

  • optional: add sliced or shredded chicken, if using.

  • Garnish with herbs and enjoy!

Lonny Hurley
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