Weathercasters say 2010 has been the hottest summer on record, and I believe it. It also marks another milestone for me: I started bicycling. Combine those two events and it means that I’ve done a great deal of sweating these last few weeks. Heading out on a 30-mile ride when the temperatures are near 100 requires extra effort to stay hydrated.
A couple of hours after a long ride my body is really hungry but I’m not interested in a heavy meal. There’s something about being out in the heat that alters what our body wants. Most people prefer to eat lighter in the summer months and with our air conditioners struggling to keep our homes cool, heating up the oven for very long is something we discouraged.
Salads are always a great warm-weather choice and one of my favorites is an Italian salad known as Panzanella. It gets its name from the Roman word panza, which means “belly.” According to theory, it was served in the homes of Italian peasants as a first course before the more costly main course was served.
Part of what makes this salad unique is that one of the main ingredients is bread. The bread is not only filling, it also soaks up all the goodness of the other ingredients. Like most summer salads, it calls for lots of fresh vegetables, many of which may be growing in your backyard or available at the local farmers’ market.
Even if you are not taking 30-mile bike rides, chances are you are also enjoying some lighter fair this summer. If you are looking for something different consider this Panzanella. It won’t be long before there’s a chill in the air and we’ll be craving those slow-cooked meals of wintertime. For now, I’m going to enjoy a few more weeks of riding my bicycle in the summer sun and eating some great salads.
Panzanella
3 ounces bread with crusts left on
2 large red, ripe tomatoes (about 1-1/4 pounds)
1 tablespoon minced garlic
5 stalks of celery
¾ cup, diced red onion, peeled and thinly sliced
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
2 tablespoons drained capers
12 basil leaves, coarsely chopped
1 cup mozzarella, cut into bite-sized pieces
12 flat anchovy fillets
Salt and freshly ground pepper to taste
2 tablespoons white vinegar
¼ cup extra virgin olive oil
1. Cut or break the bread into 2-inch cubes. There should be about two loosely-packed cups. Put the cubes in a medium-sized bowl and add enough cold water to cover. Let stand for 10 minutes.
2. Cut the tomatoes into ¾ inch cubes, discarding the cores. There should be about three cups of tomatoes. Add these to a salad bowl along with the garlic.
3. Cut the celery stalks crosswise into thin ½-inch cubes. There should be about one cup. Add this to the salad bowl.
4. Add the cucumber, onion, peppers (red and yellow), basil leaves, and mozzarella.
5. Cut the anchovy fillets crosswise into thirds and add them.
6. Drain the bread and squeeze it gently between your hands to get rid of much of the moisture, but do not make the bread mushy. Break the soaked bread into smaller pieces. Add salt and pepper to taste.
7. Add vinegar and oil and toss well.
Scott Hutcheson writes for CNHI News Service, which distributes his column.
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Scott Hutcheson: Enjoy fruits of summer before they're gone
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