Some of you may remember I have written about panzanella before. Panzanella is an Italian style salad featuring leftover bread and fresh tomatoes. It is the epitome of a late-summer salad that typically makes use of chopped, fresh tomatoes tossed with home made croutons. So why do I mention it now, in November when the weather is cold?
Today is the day after Thanksgiving, and after the heavy meal we enjoyed last night, I am craving a healthy lunch that features vegetables. So I grabbed a can of chopped tomatoes and pretended it was summer. If you are looking for a great way to use leftover turkey, look no further.
To make this salad, cut some left over crusty french bread into cubes, and toast them in a hot pan on the stove top in some olive oil and minced garlic. Toss them into a large bowl with some green lettuce ripped into bite size pieces.
Now add whatever fresh vegetables you have on hand. I chopped and added some green onions, leftover cooked green beans, sliced celery, and some chunks of diced canned tomatoes (without the juice). I also added some pieces of hard salamie and peperoni. Finally, chop and add pieces of left over turkey breast meat. Over all this, drizzle a little fresh vinaigrette. You will hardly know you are eating Thanksgiving leftovers for lunch.
PS: My friend Elise at Simply Recipes tells you how to make your own croutons here.