Panzanella is a Tuscan summer salad that was created to use up old, stale bread and rehydrate it with juicy tomatoes, oil, and vinegar. Naturally, we decided to pair this dish with our Modena Balsamic Rub to add some tangy, bright and slightly sweet flavors. Focaccia is ideal for this recipe but any loaf bread will work great! Want to use fresh bread? Throw some torn pieces in a 300 degree oven for 15-20 mins until dried out.
MODENA BALSAMIC PANZANELLA
Yield: 2 servings
Time: 15 mins
Time: 15 mins
INGREDIENTS
2 Tbs red wine vinegar
1 Tbs lemon juice
1 Tbs Spicewalla Modena Balsamic Rub
Pinch of Spicewalla Sicilian Sea Salt, as needed
Pinch Spicewalla Black Pepper, Table Grind
1/4 cup olive oil, plus more for finishing
1 cup cucumbers, quartered and sliced
1/4 cup red onion, thinly julienned
2 cups cherry tomatoes, halved
4 cups focaccia, torn into bite-size pieces
1 Tbs lemon juice
1 Tbs Spicewalla Modena Balsamic Rub
Pinch of Spicewalla Sicilian Sea Salt, as needed
Pinch Spicewalla Black Pepper, Table Grind
1/4 cup olive oil, plus more for finishing
1 cup cucumbers, quartered and sliced
1/4 cup red onion, thinly julienned
2 cups cherry tomatoes, halved
4 cups focaccia, torn into bite-size pieces
PREPARATION
1. Combine red wine vinegar, lemon juice, Modena Balsamic Rub, salt, and pepper in a small bowl and whisk together to combine. Slowly drizzle olive oil into the bowl while whisking constantly. Set aside.2. In a separate bowl, add cucumbers, red onion, and cherry tomatoes. Pour dressing over veggies and stir to coat.
3. To assemble: place focaccia pieces on a plate, spoon veggies on top, drizzle with more olive oil and enjoy!