{"id":6153,"date":"2023-01-31T10:30:00","date_gmt":"2023-01-31T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=6153"},"modified":"2023-07-30T00:00:37","modified_gmt":"2023-07-30T04:00:37","slug":"beet-orange-and-blue-cheese-panzanella","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/beet-orange-and-blue-cheese-panzanella\/","title":{"rendered":"Beet, Orange, and Blue Cheese Panzanella"},"content":{"rendered":"\n
I\u2019m back with another panzanella. It\u2019s obvious I cannot ever eat too many of these bread salads. Put one of these in front of me once a week and I will happily gobble it down.\u00a0Plus, the colors in this one are so spectacular it becomes even more irresistible. <\/p>\n\n\n
I\u2019ve mentioned it in the past, but it\u2019s worth mentioning again that bread is the key factor in all panzanellas. If you\u2019ve got wimpy bread, this salad will be a bust. You need a hearty and crusty bread in order for it to stand up to being soaked in dressing. I love for some of the bread to be thoroughly drenched and other pieces to still be chewy and dry in the middle. It\u2019s what makes it SO good. I will include a link to the bread I make for this, but any good ciabatta type loaf will also work.\u00a0All I do is cut up the bread, drizzle it with a little olive oil, a pinch of salt, and bake it in the oven in order to dry it out evenly. <\/p>\n\n\n