Panzanella with Prosciutto di San Daniele
1 fennel bulb, thinly sliced
1 cucumber, peeled, seeded, and coarsely chopped
1 cup thinly sliced red onion
½ cup pitted and halved Kalamata olives
¼ cup chopped fresh basil leaves
1 cup ½-inch Prosciutto di San Daniele strips
Grana Padano shavings for garnish
Our version of panzanella salad features salty Kalamata olives, fresh basil and rich Prosciutto di San Daniele.
4 cups of rustic bread cubes
Extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons grated lemon zest
1 garlic clove, finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups ripe heirloom cherry tomatoes, halved
Preheat oven to 300°F. In a large bowl, toss bread cubes with 3 tablespoons olive oil. Place on a baking sheet and bake for 10 to 12 minutes, or until crisp. Set aside to cool slightly.
In the large bowl, whisk together vinegar, lemon zest, garlic, salt and pepper. Whisking constantly, add ½ cup oil in a stream until well incorporated. Add tomatoes, fennel, cucumber, onion, and olives and toss with the vinaigrette. Toss in the basil and bread and set aside 15 to 20 minutes.
To serve, spoon onto a large platter and top with Prosciutto di San Daniele. Garnish with shaved cheese and a drizzle of olive oil.
Makes about 8 cups, 4 to 6 servings