I love panzanellas for being so fresh, versatile, and delicious. However, with just white bread, tomatoes, and cucumber, I’m usually hungry a couple of hours later. So I went with my staple – some black beans – to add some protein, a heartier homemade wheat bread, and my beloved goat cheese (since I was out of feta). The result was ridiculously delicious and the epitome of end-of-summer goodness.
Good olive oil
6 cups of bread, cut into 1-inch cubes (I used a homemade whole wheat, but any kind will do)
Kosher salt
1/2 red onion, sliced in half rounds
6oz goat cheese
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard (preferably whole-grain)
1/4 cup vinegar (red wine or white)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
1. Heat
3 tablespoons olive oil in a large saute pan. Add the bread cubes and
sprinkle with salt; cook over low to medium heat, tossing frequently,
for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
2. Place the zucchini, bell pepper, tomatoes, onion, and black beans in a large bowl.
3. For
the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, add
the olive oil and make an emulsion. Pour the vinaigrette over the
vegetables. Add the goat cheese, olives and bread cubes and mix together
lightly. Set aside for 30 minutes for the flavors to blend (or eat right away, as we did – still delicious). Serve at
room temperature.
Making this for dinner tonight. I'm so excited, it looks super yum.