I have decided it is imperative that I have a panzanella for every season. Traditionally a tomato and bread salad, I am not patient enough to wait for summer to roll around each year. How many dishes do you know that are versatile enough for both a quick dinner and impressing guests? Good thing I like messing with tradition.
Spring brought this one with leeks and asparagus, summer I kept it (somewhat) traditional with tomatoes, and I am currently plotting away for winter. But this month, I urge you to try a fall version, celebrating the harvest with an amazing crunch. I will do my best to curtail this love affair and not turn this into a panzanella blog.
But I can’t make any promises.
1/2 loaf wheat ciabatta bread, cut into 1" cubes
3 T olive oil
salt and pepper, to taste
2 apples, cored and cut into cubes
3 celery sticks, chopped
2 T fresh herbs (I used sage & rosemary)
1/2 c pomegranate seeds
1/4 c pomegranate juice
1/4 c olive oil
1/2 t salt
2 t honey
1 t apple cider vinegar
Arrange bread cubes on a baking sheet, in a single layer. Drizzle with olive oil, salt and pepper, to taste. Broil 3-5 minutes, until golden brown. Transfer to a large serving bowl. Add apple cubes, celery, herbs and pomegranate seeds.
In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.