Combining crusty bread, onions and tomatoes this panzanella salad is a staple in Italian summers.
Related: Cauliflower Steak With Raisin, Pine Nut and Capers Sauce
Watch new episodes of Pamela’s Cooking With Love on Monday at 9PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
Lemon Oregano Vinaigrette
Salad
directions
Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic and salt in a medium bowl and whisk to combine. Set aside for 5 minutes to marinate the oregano.
Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt or lemon juice if needed.
In a bowl, add tomatoes, olive oil and salt. Stir vigorously to release the juices of the tomatoes without crushing them, to emulsify.
In a separate bowl, combine celery, shallot or onion, bell peppers, fennel, olives and capers; season with olive oil, salt and a squeeze of lemon juice to taste.
Heat your grill pan over medium-high heat. Brush both sides of the bread with olive oil. Add the bread in batches and use a grill weight to press the toast. Once the bottom is toasted and crusty, flip to the other side and add the weights. Transfer to a rimmed baking sheet. Repeat to toast all slices of bread. Once toasted and removed from the pan, rub garlic on both sides of the toast. Pour one cup of vinaigrette over the bread.
Add basil, mint, celery leaf to the vegetable mixture. Transfer the slices of bread to a serving platter or plates. Scoop half of the tomato mixture evenly over the toasts, making sure to get all of the juices. Scoop half of the vegetable mixture evenly onto the tomatoes, making sure you get a variety of vegetables. Repeat the layers. Garnish with more basil and serve.