I had the best Mother’s Day! The day was finished with the perfect dinner…I didn’t have to do a thing!!! My daughter made this fabulous salad for Mother’s Day! Rod was in charge of making dinner; pork chops, baked potatoes, and salad. Taylor decided she wanted to make something. Many of her ideas were vetoed simply due to a lack of ingredients on hand. When she suggested this Panzanella Salad I said, “It sounds great!” And we just happened to have everything needed on hand! This salad was a huge hit. It was so delicious…and I’m not just saying that because I’m her mother!
Taylor used some day old French bread that she sliced, brushed with olive oil and threw on the grill just before the pork chops went on. She got just a hint of brown on the bread and they had the perfectly light smoky taste achieved from a grill. She did adapt this recipe slightly because she thought the quantity of veggies just wasn’t enough. She just added more until she thought it was the right amount.
Taylor loves to cook. You can tell she is of the “Cooking Show” generation. I do love to watch cooking shows and often when she cooks, it’s like she’s being filmed. There’s just a bit of extra flair that I can only assume she has gleaned from watching the great chefs on t.v! I love that my kids cook. There’s only one thing I wish I could have them improve upon…yep…clean up! For some reason they all believe clean up means pilling everything in the sink! Really??? Who is going to take care of all those dishes in the sink anyway? Well, at least I can enjoy the food they cook and I will keep working on that clean up part!
If you need to make this salad ahead of time, prep all the veggies and store them all together in a large bowl. Mix the vinaigrette and store in a separate container. The bread can be pre-grilled but shouldn’t be added to everything ahead of time. You will want to mix everything together about 10 minutes before serving. You want the vinaigrette to soak into the bread, but not to become too soggy.
- 2 cups cherry tomatoes halved
- 1/2 large sliced red onion
- 2 cups chopped bell peppers red, yellow, or orange
- 1 cucumber chopped unpeeled
- 1/4 cup red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 Tablespoon fresh basil leaves thinly sliced.
- salt and pepper
Slice bread and lightly brush with olive oil. Place slices on hot grill just until lightly browned.
Let rolls cool and rough chop into 1 inch pieces.
Mix all veggies in large bowl.
In separate bowl, mix vinegar, garlic, olive oil together and mustard. Add salt and pepper to taste.
Pour over veggies and mix together.
Stir in bread and mix.
Sprinkle in fresh basil.
Let sit 10 minutes before serving so bread can absorb the vinaigrette.
Recipe Slightly Adapted From: Cooking Light, Big Book of Salads