Summer Panzanella Salad with Locatelli Cheese
Panzanella is a rustic Tuscan stale bread salad brimming with tomatoes, onion, cucumber and basil in a tangy vinaigrette dressing. Michele @michele7533 is adding cubed watermelon and plenty of shredded and cubed Locatelli pecorino Romano cheese.
Ingredients
Bread Ingredients:
- 1/2 a loaf of day or 2-day old Italian bread cubed and drizzled with olive oil. Toast in a 375-f preheated oven on a parchment lined sheet pan for 6-8 minutes until crisp and golden.
Salad Ingredients:
- 1 ½ cups seedless watermelon cubed and drained.
- ½ English cucumber they usually have less seeds cut into half-moons.
- ½ pint cherry tomatoes halved or 1 chopped medium tomato.
- 10 fresh basil leaves torn or chopped.
- 1 large shallot or half a red onion sliced.
- 3-4 oz. Locatelli pecorino Romano cheese cut into small cubes plus ½ cup grated Locatelli for topping.
Dressing Ingredients:
- 1 -2 sliced garlic cloves. 2 tbsp. each olive oil and red wine vinegar. ½ tsp Dijon mustard and 1 tsp. dried oregano.
- Salt and pepper to taste and a pinch of red pepper flakes. Mix all the dressing ingredients in a jar or bowl and let the flavors meld together.
Instructions
- Mix all the salad ingredients in a nice bowl and top with toasted bread cubes. Toss with the dressing. Let the salad sit for a few minutes so the bread soaks up all that goodness. Top with the grated cheese and enjoy this new and improved panzanella salad.
