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"I call these statement salads," says Rach. "This is a salad that makes a statement, and its statement is 'I am delicious!'" She also calls it a "salad supper" because it's so filling, nutritious and satisfying you don't to eat anything else! Click here for the Fall Back vodka cocktail John created to go with the panzanella. And if you want to serve it as a side dish and round out the meal with a protein, these 2-ingredient Baked Chicken Thighs couldn't be easier.
Pro Tip from Rach: You can use whatever toasted nuts you like, such as almonds or pistachios. Also, it's important to toss the salad for about a minutes so the juices and dressing can evenly saturate the bread.
Ingredients
- 6-8 cups torn or diced stale white peasant bread
- 8 plum tomatoes, quartered lengthwise
- Non-aerosol EVOO cooking spray
- Salt and pepper
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 2 tablespoons plus about 1/3 cup EVOO
- 1 pound diced butternut squash (prepped in produce section or cut your own)
- Freshly grated nutmeg (about 1/8 teaspoon)
- 1 small red onion, quartered and sliced
- 3 radicchio or 2-3 Treviso, quartered and sliced
- 1 tablespoon sumac and/or smoked paprika
- 2 cloves pasted or minced garlic
- 3 tablespoons aged balsamic or sherry vinegar
- 2 tablespoons pomegranate molasses
- Zest and juice of 1 small blood orange or small seedless orange
- 1 tablespoon acacia honey or light agave
- 1 cup packed mint and flat-leaf parsley combined, torn by hand
- ½ cup pomegranate seeds
- ½ cup hazelnuts, toasted and chopped
- Two 1-inch-thick slices provolone, mild provolone or haloumi cheese
Yield
Serves: 4 to 6
Preparation
Heat oven to 425°F, with rack at center. Toast bread while you prep the tomatoes by arranging on foil- and parchment-lined baking sheet.
Spray tomatoes with oil and season with salt, pepper and thyme.
Transfer lightly golden toasted bread to bowl and add tomatoes to oven, raise heat to 450°F and slump and brown tomatoes, 15 minutes.
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat and cook squash 8 minutes until lightly brown, seasoning with salt, pepper and nutmeg. Add onions and radicchio and season with sumac or paprika, salt and pepper, then toss 4 to 5 minutes more until tender crisp and edges are charred.
Meanwhile, combine garlic, vinegar and salt and pepper in a bowl and let sit a few minutes. Whisk in molasses, orange zest and juice, honey or agave and remaining EVOO. Pour cooked squash and Treviso over bread, add tomatoes, herbs, seeds, nuts and dressing. Lastly, heat a small nonstick pan with a little cooking spray, add cheese and brown, 1 to 2 minutes on each side. Remove, dice and top salad. Toss salad for at least a minute and serve.