Bloody mary panzanella

Table of contents

Bloody Mary Panzanella

Experience a delightful twist on the classic Italian bread salad with this Bloody Mary Panzanella. Infused with the bold flavors of a Bloody Mary cocktail, this dish combines juicy tomatoes, crunchy croutons, and a zesty dressing for a refreshing and unique salad. Perfect for brunch or a light summer meal, this recipe is sure to impress with its vibrant taste and creative flair.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Ingredients

4 cups of day-old bread, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 pound ripe tomatoes, chopped
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup celery, diced
1/4 cup green olives, sliced
2 tablespoons capers, drained
1/4 cup fresh basil leaves, torn
1/4 cup vodka (optional)
1/4 cup tomato juice
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Toss the bread cubes with olive oil and garlic powder. Spread them on a baking sheet.
Bake for 10 minutes or until the bread is golden and crispy. Let cool.
Combine tomatoes, cucumber, red onion, celery, olives, capers, and basil in a large bowl.
Whisk together vodka (if using), tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a small bowl.
Pour the dressing over the vegetable mixture and toss to combine.
Add the cooled croutons to the salad and gently toss again.
Serve immediately or let sit for 10 minutes to allow the flavors to meld.

Additional Notes

For a non-alcoholic version, simply omit the vodka. You can also add cooked shrimp or grilled chicken for extra protein. Adjust the hot sauce to your preferred level of spiciness.