So did I mention I had a rather large basil and garlic focaccia hanging about the place? Well I did- so I made a panzanella with some lovely fresh tomatoes (thanks mom) and a bit of leftover grilled chicken and a handful of nice, crispy, yummy, bacony prosciutto. Panzanella is an Italian bread salad with a wonderful vinaigrette and yes basically it came from the frugal housewife’s need to use up stale bread and at the same time make a delicious, filling meal for a hungry family. But really it is tasty enough to plan on making  so here’s the recipe- easy and delish -two of my faves:

Panzanella Pronto

• Basil/Garlic Focaccia (purchased or homemade- can be a few days old use about a 6×8 rectangle and cut it into largish bite-sized cubes.
• 1 pint of cherry or small Roma or pear tomatoes- the juicier the better, cut in halves
• 1 whole grilled chicken breast (that’s 2 halves) chopped
• about 6 slices of prosciutto cooked in a 350-400F oven until crisped- watch it carefully-it doesn’t take long
• 1/2 large red onion diced, plus 2T to mince finely for dressing
• fresh oregano chopped finely about 3T
• Parmesan cheese, cut pieces with a vegetable peeler or grate coarsely, to taste. I use at least a handful. Plus 2T finely grated for dressing.
• Extra Virgin Olive oil about 4Tablespoons, make sure you like the taste of what you use.
• 1/2 teaspoon Dijon mustard
• Sherry vinegar, about 2Tablespoons
• salt and freshly ground pepper

Cut the focaccia into large bite-sized cubes and toast it on a parchment lined tray at about 350F until it is crisped a little and gets a bit golden brown.

In a salad bowl, place 2T minced red onion, add the Dijon and swirl around to coat the onion. Add about 2T Sherry vinegar and a good pinch of salt, whisk. Whisk in about 4T olive oil and pepper. Whisk until combined and add 2T of finely grated parmesan (the cheese will almost melt into the dressing- stir until this happens.)

Add the tomatoes (don’t forget their juices)  to the dressing in the bowl, followed by the chicken and toss all together. Add the bread cubes and toss, making sure they all get coated with dressing. You may have to adjust the amounts to get the right balance. Add the parmesan, oregano and crumble the prosciutto and add it too. Toss it all together and adjust anything to taste that you need to adjust (salt, pepper…replace the prosciutto everyone has stolen while your back was turned) and Enjoy!

Add a steamed artichoke and a glass of wine and you’ve got something going tonight!