Panzanella, sometimes called panmolle, is a Tuscan chopped salad that includes stale bread soaked in olive oil and toasted. It's a perfect meal for a hot summer day. I’ve added mozzarella and salami for a traditional Italian antipasto twist. Buon appetito!
Serves 4 as a meal or 6-8 as an appetizer
1 stale baguette, cut into bite-size cubes
1/4 cup + 2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons Swedish dill mustard
2 cups fresh broccoli florets
1 teaspoon salt
1 cups cherry tomatoes, cut in half or quartered (depending on size)
1 cucumber, diced
1/4 lb. salami, diced
1 cup fresh perlini mozzarella
Preheat over to 375 degrees F. Toss bread cubes with 2 tablespoons olive oil. Place on cookie sheet. Back 15 minutes or until golden brown, turning once.
While bread cubes are baking, blanch broccoli. To blanch, bring pot of water to boil, add salt and florets. Boil for 1-1/2 minutes. While broccoli is boiling, fill bowl with water and ice cubes. Drain broccoli and place in ice water to stop cooking process and cool. Drain cooled broccoli and set aside.
Place vegetables, bread cubes, salami, and mozzarella in large bowl.
Whisk together remaining oil, vinegar, and mustard. Pour into bowl, and toss ingredients to coat. Let stand 30 minutes before serving.