Muffuletta panzanella is a bread salad with all the flavors of New Orleans muffuletta sandwiches.
The giardiniera does most of the heavy lifting in the dressing.
The brine is so distinctive that its flavor immediately reminds you of the New Orleans sandwich.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
The sweetness of the tomato contrasts all of the pickled and salty ingredients in the salad.
Theres a little arugula for color and freshness, but really, this salad is all about the mix-ins.
Ingredients
1(18-oz.
brine (from 1 [16-oz.]
jar)
1/2cuproasted red bell pepper strips(from 1 [16-oz.]
jar)
2Tbsp.red wine vinegar
3garlic cloves, finely grated (about 1 1/2 tsp.)
Bake until crisp, about 18 minutes, stirring halfway through baking time.
Let cool 15 minutes.
While bread bakes, cut 1 of the tomatoes in half.
Place a box grater inside a large bowl.
Grate tomato halves on largest holes of box grater; discard tomato skins.
Seed and roughly chop remaining tomato.
Let stand until bread absorbs most of dressing, about 10 minutes, tossing occasionally.
Stir in arugula just before serving.
