Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten 

Mediterranean Dip

This is the perfect appetizer to make for the 4th of July!  It is bursting with flavor, super easy to throw together, and the end product is colorful and beautiful.  Added bonus: it's full of healthy ingredients.  This is all the best things about Mediterranean food in one delicious little dip. 

It all starts with a layer of cilantro pesto (YUM!) that is topped with hummus, and then sprinkled with all sorts of delicious toppings.  I didn't include amounts for the toppings because it's really up to you. 

MEDITERRANEAN DIP

• 2 cups fresh cilantro leaves and stems
• 2 cloves garlic
• ⅓ cups olive oil, divided
• 2 tablespoons pecans
• 2 tablespoons pine nuts
• ¼ cup shredded parmesan cheese
• 2 cups hummus (I like to use the Mediterranean hummus from Trader Joe's.)

Top with: 

• cucumber, chopped
• red onion, thinly sliced
• kalamata olives, finely chopped
• grape tomatoes, chopped
• feta cheese
• pine nuts
• chopped cilantro

Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms.


Add pecans, pine nuts and cheese, and process until blended, stopping to scrape down the sides of the bowl.


With the processor running, pour the remaining oil in a slow, steady stream; process until smooth.  


Spread pesto on a platter.


Spread hummus on top of pesto. 


Top with cucumber, red onion, olives, tomatoes, and feta. 


Add a few pine nuts and cilantro leaves for garnish. 


Serve with pita chips, flatbread, carrots, or whatever you feel like dipping! 


Source:  Tasty Kitchen