Can't get enough

This is one of my all time favorite salads for summer. I have had serious cravings for these yummy ingredients with crunchy on the outside but chewy on the inside bread bites.

I make it a little differently each time depending on what I have on hand. It's a  great recipe for all the veggies that are readily available in garden and farmers markets this time of year. I used roasted garlic ciabatta bread in this salad ~ it was amazing! The dressing always remains the same. Ina Garten has the best one that I've tried so far and, believe me, I've tested out a variety through the years.

A true panzanella recipe doesn't call for lettuce but for my family, I toss in baby romaine. You would never find this in my grandmother's recipe.





It pairs ever so nicely with lobster right off the boat.This is a huge benefit of living in New England.

A few {non smelly} lobster tips we've learned along the way:

*We boil our lobsters outdoors in our turkey fryer ~ even in the winter
*Remove to a cookie sheet, snip the claws, and make a long cut under the tail. Place on the grill for 5-10 minutes to "dry" them out. This eliminates the liquid from making a mess of your meal.
*None of the cooking takes place in our kitchen so I don't have a lingering fishy smell.




Panzanella
(a general idea of what I add)

Small loaf of firm bread (ciabatta or french) cut into large bite size pieces
Olive oil ~ enough to coat bottom of pan
Pinch of kosher salt

2~3 large ripe tomatoes cut into large bite size chunks
1 large green pepper cut into large bits size chunks
1 large yellow (or orange) pepper cut into large bits size chunks
1 large red pepper cut into large bits size chunks
2 small fresh banana peppers ~ if you like a little kick
3 gourmet cucumbers
4~5 radishes
3 Tbs capers drained
25 basil leaves (give or take ~ I use more because we have a ton in our herb garden)
small bowl full baby romaine lettuce

Heat the olive oil to coat the bottom of a pan. Add the bread and pinch of salt. Toss in pan until it is golden brown ~ watch so that they don't burn.

Place remaining ingredients in a large bowl, add bread, and toss with dressing.


Dressing ~ Ina Garten

1 tsp freshly minced garlic
1/2 tsp Dijon mustard
3 tbs champagne vinegar
1/2 olive oil (I use less)
1/2 kosher salt
1/4 freshly ground pepper

Whisk ingredients together

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