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. “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.
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#Danielle panzarella full#
Danielle E Panzarella, age 39 View Full Report. Locations: Easton CT, Port Jefferson Station NY, Hicksville NY Possible Relatives: Brianna K Panzarella, Elizabeth A Panzarella. Enter this recipe for panzanella for one from Klancy Miller’s Cooking Solo. Danielle Lynn Panzarella, age 36, Arlington, TX Background Check. ( 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. Listen, we know you have leftover bread laying around.
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