So I possibly had one of the best surprises last night. My manfriend figured out a way to have a dining room in our little bachelor apartment! I came home to candlelight, a lovely Sauvignon Blanc, and a better than restaurant quality meal. It was frighteningly romantic, delicious, and has knocked me into an annoyingly good mood… Spring is coming, the cherry blossoms are out, we’re going to Mexico in 4 weeks… life is just dang good right about now. 🙂
Anywho…. so Fennel Panzanella, hey? 🙂
Fennel Panzanella Salad
- 1 cup cubed day old crusty bread
- 1/2 bulb fennel, sliced VERY thinly on a mandolin or with an extra sharp knife – save a few frawns (the leafy part) as well,
- 2 vine-ripe tomatoes, diced
- 3/4 cup English cucumber, diced
- 1 Tbsp fresh oregano, chopped
- 1/2 cup goat feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted
- 1 clove garlic, sliced thin
- Good quality EVOO
- Coarse salt
- Freshly cracked black pepper
- 1/2 a lemon juiced (and zested, if you so choose as well)
Preheat oven to 400F.
Toss bread cubes in a drizzle of EVOO, salt and pepper. Lay in one layer on a sheet pan, and bung in the oven for 10 minutes or so – just until nicely golden brown and toasty.
In the meantime, grab a large salad bowl and begin combining ingredients, adding the croutons when finished toasting and slightly cooled. Finish with the lemon, EVOO. Taste and then add the salt and pepper. Add in the fennel frawns for a nice punch of freshness.
I like to make my Panzanella a bit early and let it marinate a little bit. The bread soaks up the delicious flavours so every bite whacks you with yumminess.
We had this lovely, fresh, and fragrant salad with a few Tandoori chicken breads from my manfriends butcher shop. Super spicy but cut perfectly with the bright salad.