![]() PureWow may receive a portion of sales from products purchased from this article, which was created independently from PureWow's editorial and sales departments. Use your hands to toss the salad and evenly distribute the ingredients. Add the cucumber, bread, tomato, feta, onion and olives. In a large bowl, combine the olive oil, vinegar, garlic, oregano and a pinch of salt. RELATED: Chilled Cucumber Salad Panzanella for Oneġ cup cubed stale bread (from a rustic country loaf or baguette)Ħ Kalamata olives, pitted and chopped Directions:ġ. Reproduced by permission of Houghton Mifflin Harcourt. On a hot summer day, it’s a meal in itself.”Įxcerpted from Cooking Solo © 2016 by Klancy Miller. I also add feta and Greek olives, making this a pan-Mediterranean panzanella. “Some people add basil, which is delicious, but I use dried oregano. To see if it is a good option for you, please call our office and speak to a patient services representative. “Originally from Tuscany, this salad is ideal for leftover bread and juicy tomatoes,” she continues. It’s also fast, filling and Italian, so it checks a lot of my boxes. “Because there’s no lettuce, it can be made up to a few hours ahead. “This just might be my favorite salad,” Miller writes. It’s a salad, yes, but it’s also made of bread. Enter this recipe for panzanella for one from Klancy Miller’s Cooking Solo. ( Sourdough? That’s what we thought.) We also know you’re looking for a light yet satisfying dinner that won’t take all day to make. Find Danielle Panzarella's phone number, address, and email on Spokeo, the leading online directory for contact information. Listen, we know you have leftover bread laying around. ![]()
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