So, you’ve made your focaccia.
Maybe – if you only have two people in the house – you find yourself with some leftover bread that didn’t get eaten with your soup or lunches.
Maybe that bread is a few days old now.
And even though you both love the focaccia, you know that the rest of it won’t get eaten by itself.
This situation usually ends in two ways in this house: we keep the loaf, wrapped, until it’s too late and don’t remember to finish it, which ends with good bread being thrown away.
Or, we find other ways to use it up like bread pudding or something like this panzanella salad.
I’d definitely heard of panzanella before, but I can’t say I had ever tried it (or made it myself).
Watching too much Food Network has ingrained certain Italian dishes into my brain, but they are only recognizable when said in Giada’s thick accent that she whips out mid sentence.
Rigotta, moozarellllllla, spegheetii.
Maybe I did say panzanella in my best (but still really bad) Italian accent while making this dish. And maybe I still do it in my head every time I think about this salad.
Accent or not, I don’t know why I had never tried making panzanella before.
This version has almost everything I love about spring, mixed together with toasted bread cubes and a light lemony dressing.
I wanted this salad to be our meal, and when you live with someone like Nick who needs a big filling meal, it has to have a good amount of protein. Eggs are easy and quick and they turned out to be a great addition to the dish.
Maybe panzanella itself isn’t original, but I’ve never run into a salad like this one before.
If you’ve got some extra bread laying around (focaccia or not), toast it up and toss it with your favorite herbs, veggies and some eggs. You’ll be happy you did!
Spring Green Panzanella
Makes: 4 servings
- 5 cups cubed bread
- 2 Tbsp olive oil
- 1 tsp salt
- 1 leek, cleaned and sliced
- 1/2 cup green onions, sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 cup broccoli, chopped
- 4 hard boiled eggs, chopped
- 1 tsp garlic
- 1 tsp dijon mustard
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup olive oil
- Preheat oven to 350 degrees.
- Toss bread cubes with olive oil and salt and spread into a single layer on a baking sheet.
- Toast in the oven 5-10 minutes until the bread is crispy and hot.
- While the bread is toasting, saute the leeks until softened in a pan over medium heat. Remove from pan.
- Add broccoli to the pan and cover. Let the broccoli cook 5 minutes, stirring occasionally until bright green. Remove from pan and add to the leeks.
- Toss the bread, leeks, broccoli, green onions, basil, parsley, and eggs together.
- In a small bowl, whisk the dressing together.
- Drizzle over salad and toss to combine while the bread and vegetables are still warm.