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At its heart, panzanella is a simple salad of toasted bread and tomatoes. Our version gets a serious flavour upgrade with the addition of Jarlsberg, chorizo, cucumbers and capers.
- 2 cup day-old crusty bread, such as ciabatta or sourdough, diced
- 2 Lebanese cucumbers, finely sliced
- 2/3 lb cherry tomatoes, halved
- 1 tbsp capers, drained
- 1/2 cup Jarlsberg, diced
- 1/4 spicy chorizo, finely sliced
- 10 basil leaves, torn handful arugula
- a few red onions slices
- 3.5 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
Preheat the oven to 400ºF. Scatter the cubes of bread on a parchment-lined baking sheet. Drizzle with half a tablespoon of olive oil. Season with salt and pepper, and toss.
Bake for 15-20 minutes, checking frequently and shaking the pan half way through, until the bread is uniformly toasted. Let the croutons cool.
In a large bowl, or on a large platter, scatter the cucumbers, tomato halves, capres, Jarlsberg, chorizo, and croutons. Add the torn basil, arugula and red onion slices.
In a small bowl, mix the remaining olive oil with the balsamic vinegar, and salt and pepper to taste. Drizzle this vinaigrette over the panzanella and chill for 30 minutes, or immediately if you prefer crunchy croutons.