OU CAN NEVER go wrong with Italian food: red vine-ripened tomatoes, fresh herbs, and a loaf of piping hot bread are tried and true Italian classics. To celebrate the start of summer, I made a refreshing yet hearty Panzanella that is unlike most other salads without meat in how filling it is.
- 4 cups of French bread cut into 1" cubes
- 1 hothouse cucumber cut into 3/4" slices
- 2 large tomatoes cut into 1" cubes
- 1 seeded red bell pepper, cut into 1" cubes
- 1 seeded yellow bell pepper, cut into 1" cubes
- 1/2 small red onion, finely diced
- 15 basil leaves, chopped
- 2 tablespoons capers
- grapeseed or olive oil
- salt and pepper to taste
- 1 tsp. spicy Dijon mustard
- 1 tsp. minced garlic
- 2 tbsp. apple cider vinegar
- 1/4 cup olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Heat grapeseed oil in pan, adding cubes of bread and salt and tossing often, for 10 minutes.
- Mix tomatoes, cucumber, bell peppers, onion, basil, and capers in a large bowl. Whisk ingredients of vinaigrette, then add it to salad ingredients, and lastly, add toasted bread cubes.
On a tangent, there are some realizations that I've made in the last few months. As much as I love the fashion industry, I think I owe it to myself to seriously explore the world of culinary art, or more broadly-speaking, design. I often find myself wishing I could offer an unparalleled level of content for food/design-hungry readers but simply not having time to put the energy into such a lofty goal! Transitioning into this may not be financially feasible for the next couple of years, especially since my goals run the gamut from visiting gastronomically celebrated cities to taking culinary classes... but mark my words, I'm not going to let these aspirations die.
Until next time, enjoy!
P.S. I've been dying to use this bowl that I got from Anthropologie for Christmas, and now that I have, I can say that it is nothing short of awesome... so if you're on the fence, you should get it! It's the perfect size for salads, soups, or cereal.