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History- The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, and cucumbers. This is often interpreted as a description of Panzanella. The name is believed to be a portmanteau of "pane", Italian for bread, and "zanella", a deep plate in which it's served. This Italian summer salad made of crispy bread and tomatoes. Prosciutto and eggs make it a hearty post-swim meal. Why not try something new today and it’s easy to make.
Boiled eggs, prosciutto, and hearty chunks of artisan bread bulk up this filling salad of Panzanella with Tomatoes and Crispy Prosciutto that we toss with romaine, tomatoes, and cucumber.
4 large eggs
8 prosciutto slices (about 4 ounces)
8 ounces artisan whole grain bread, torn into coarse chunks
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
Kosher salt to taste
Freshly ground black pepper to taste
1 romaine lettuce heart, sliced
1/4 to 1/2 small red onion, thinly sliced
3 small tomatoes, cut into 1-inch pieces
1/2 cucumber, cut into 1-inch pieces
1/2 cup (2 ounces) shaved Parmesan cheese
How to Make It
Preheat oven to 350°. Place eggs in a medium saucepan, and cover with cold water. Heat saucepan over medium heat until water just begins to boil. Remove pan from heat, cover, and set aside 12 minutes. Run eggs under cold water until cool enough to handle. Peel eggs, and coarsely chop; set aside.
Meanwhile, arrange prosciutto slices in a single layer on an aluminum foil- or parchment paper-lined baking sheet. Arrange bread chunks on a second baking sheet. Bake prosciutto 10 to 15 minutes or until crispy; bake bread about 8 minutes or until lightly toasted. When cool enough to handle, break prosciutto into large pieces. Set aside.
Whisk together olive oil, lemon juice, and garlic in a small bowl. Season dressing with kosher salt and black pepper to taste.
Toss bread, reserved eggs, lettuce, and next 3 ingredients in a large bowl. Add dressing, tossing to coat. Top with Parmesan and reserved prosciutto. Bon appetit