According to Trish Deseine from Trish's Paris Kitchen, this is a take on a sandwich from the South of France, called a ‘pan bagnat’. As she said the name "pan bagnat", it sounded so exotic and classy, but in essence, it really is just a big bread roll, drenched in olive oil and stuffed with tomatoes and herbs.... This recipe caught my attention, because I love stuffing breads as you will remember from my Ground Beef in a bundle! I think it presents well on a table and the idea of edible containers fascinates me...
Not only did my inspiration for the bread salad come from Trish's programme, but my herb and vegetable garden inspires me so at the moment. The herbs are just fantastic and my tomatoes and rocket just keep yielding more and more produce... If you haven't got a herb garden yet, I urge you to try and make a plan...it will just take your cooking to a whole new level.
To get back to the .....
Bread Salad Recipe
Ingredients
1 round farm loaf
extra virgin olive oil - the best you have and lots of it.
fresh plum tomatoes - cut in big chunks
about 10 cocktail tomatoes - halved
sun-dried tomatoes
fresh mint and basil
fresh rocket
salt/pepper
pinch of sugar
2 cloves garlic - unpeeled
Method.
Placed the halved cocktail tomatoes on a pan, drizzle with olive oil and balsamic vinegar and slow roast until done. Cut a lid off the bread and hollow it out, leaving a thin layer of bread on the crust. Use the centre of the bread and cut into big chunks. Drizzle with olive oil and together with the 2 cloves of garlic, roast the croutons in the oven until they are golden and grispy. You just want the hint of the garlic, so keep it whole. When the croutons and the slow-roasted tomatoes are ready, mix it with all the other ingredients and add more olive oil before you stuff the bread with the salad. Place the lid back on and leave in the fridge for at least 1 hour for the flavors to mingle and develop and the bread to absorb lovely oilive oil "dressing."
This is a meal all on its own, but you can add a cheese board or even a piece grilled chicken or beef is you need something a little more substantial.....Delish!!!!
Bread Salad Recipe
Ingredients
1 round farm loaf
extra virgin olive oil - the best you have and lots of it.
fresh plum tomatoes - cut in big chunks
about 10 cocktail tomatoes - halved
sun-dried tomatoes
fresh mint and basil
fresh rocket
salt/pepper
pinch of sugar
2 cloves garlic - unpeeled
Method.
Placed the halved cocktail tomatoes on a pan, drizzle with olive oil and balsamic vinegar and slow roast until done. Cut a lid off the bread and hollow it out, leaving a thin layer of bread on the crust. Use the centre of the bread and cut into big chunks. Drizzle with olive oil and together with the 2 cloves of garlic, roast the croutons in the oven until they are golden and grispy. You just want the hint of the garlic, so keep it whole. When the croutons and the slow-roasted tomatoes are ready, mix it with all the other ingredients and add more olive oil before you stuff the bread with the salad. Place the lid back on and leave in the fridge for at least 1 hour for the flavors to mingle and develop and the bread to absorb lovely oilive oil "dressing."
This is a meal all on its own, but you can add a cheese board or even a piece grilled chicken or beef is you need something a little more substantial.....Delish!!!!
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11 comments:
I will pretty much eat anything in a breadbowl - it's perfect for sopping things up and matching without overpowering the flavors.
I love panzanella salad! It's just delicious... Although it's kind of the wrong season for that kind of salad here right now, but I am already looking forward to being able to eat it again! (ofcourse you can always eat it regardless of the season but the flavor is just not the same!)
Fyi... the French version is called "Pan Bagnat," which means bathed bread. Bathed in olive oil... yum!
that girl - you are so right!!!
jungle frog - that is the down side from living so far away from each other...the dishes that is popular here now, is not at all suitable for you!!
emiglia - thank you for the help!!!
I LOVE panzanella. This looks absolutely delicious, Nina!
What a beautiful salad - you take the best photos Nina.
Nina, I want everything you make! All it takes is just one look!
I definitely agree with you on having an herb garden. It makes ones recipes so much yummier :-) That salad looks delish!
Neat! Now I "know" someone in South Africa. I love your "making thyme" picture and the sentiment.
Mmm, I love panzanella, and in a bread bowl... inspired! Fab, Nina :)
reminds me of the Lebanese fattoush, more fun though!
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