The other night David and I settled down to a dinner of panzanella salad. I was inspired by smitten kitchen’s summer’s last hurrah panzanella. The home made vinaigrette she designed was delicious and so simple. It will clearly become a dressing staple in our house.
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
The salad itself is super easy. I followed smitten kitchen mostly. But, really this salad could consist of anything in your crisper. We added yellow and orange peppers, cucumber, tomatoes, basil, onion and grilled a chicken breast. We skipped the capers (David is not a fan of these), and we topped it off with some delicious smooth goat cheese. This would be a great salad to bring to a cook-out. Filling from the homemade bread croutons and satisfying, it was a delicious recipe that smitten kitchen posted and that can be easily adapted.