Quick and Easy Panzanella Salad served with Roasted Chicken

Panzanella Salad is a delicious bread salad prepared with your preferred vegetables or ingredients. A superb side dish that is both budget-friendly and easy to prepare.

Just another quick and easy side dish that goes well with my roasted chicken recipe I shared earlier. Here is the link to the Roasted Chicken recipe. A Panzanella Salad or Bread Salad is super easy and a minimalist recipe I call it. The reason for it is because it has everyday ingredients and it is not expensive.

Although this is a recipe that has been inspired by Food & Wine Annual 2015 Cookbook, there are many variations I can come up with. For example, the recipe has red wine vinegar, and if not available, it can easily be substituted with sherry vinegar, a fruity and pleasant taste. Two other ingredients on the list are peasant bread and Kirby cucumbers.

It is not necessary to use peasant bread. Any 1-day old crusty bread you like will do. As far as Kirby cucumbers, that all depends on your budget, but regular cucumbers or English cucumbers will work as well.

Don’t forget to get my Roasted Chicken recipe to complete your meal.

A simple bread salad made with sherry vinegar instead of red wine vinegar to be served with roast chicken. A perfect Sunday meal idea!. This bread salad is suggested to be served as a whole meal Roasted Chicken with Bread Salad.

The ingredients needed for the bread salad or Panzanella Salad

• Extra-virgin olive oil: when preparing a salad, it is essential to have the best extra-virgin olive oil. You can also choose to use an herb or fruit infused olive oil.
• Red wine vinegar or sherry vinegar: I prefer sherry vinegar because of it sweet and tart taste. I think it goes beautifully with tomatoes.
• Kosher salt and pepper to taste: kosher salt tend to be better and more flavorful
• Day-old pheasant bread cut into 3/4 inch cubes 6 cups (or any crusty bread): no to worry! French baguette, ciabbata or even sourdough bread will work.
• Tomatoes or combination of different color heirloom tomatoes. The more color, the better and the more appetizing the salad will look.
• Kirby cucumber or English cucumber sliced
• Scallions sliced thin, optional: you can also use red onion, for a more pungent onion flavor.
• Torn basil leaves, optional: this ingredient is optional because

How to prepare the salad

• Slice and cut the bread cut into 3/4 inch cubes and place into a bowl.
• Prepare all the vegetables, slice or cut and place into the same bowl
• In a large bowl, whisk the oil with the vinegar and season with salt and pepper and toss.
• Serve with Roast Chicken to complete your Sunday meal.

Enjoy!