Octopus Panzanella Salad (serves 4)
This Greek-style bread salad is a quick addition to brighten up any summer meal. It is colorful, flavorful, SO quick to make, and the perfect way to utilize your tinned fish. It easily lends itself to substitutions based on what you have, or what you prefer, and can be made all that much faster if you find premade croutons at your local grocery store.
Ingredients:
- 2 tins of Jose Gourmet Octopus in Olive Oil with garlic
- 1 1/2 cups of cubed ciabatta bread
- 1 small jalapeno or fresno pepper, cut into thin slices on the bias
- 3/4 cup of pitted kalamata olives
- tablespoon of roughly chopped oregano
- 3-4 tablespoons of olive oil
- 1-2 tablespoons of red wine vinegar
- handful of Romaine hearts
- sea salt
Instructions:
- Open your tins and carefully drain out the olive oil. Put aside.
- Cut your ciabatta bread into cubes that are the same size as the octopus pieces in your tin (about 1″ cubes). Put them in a bowl and toss them lightly with olive oil. Place them on a baking sheet and cook in the oven for 10 minutes at 350°F. Keep an eye on them, and if they need a little more time to bake, keep them in for a few more minutes. When ready, take them out to cool.
- In a medium-sized bowl, add the octopus, ciabatta croutons, thinly sliced pepper (add as much or as little as you prefer), olives, oregano, and romaine hearts. Add 2 tablespoons of olive oil to the bowl. Add 1 tablespoon of red wine vinegar.
- Lightly toss the ingredients so the olive oil and vinegar coats it evenly and there isn’t any sitting at the bottom of the bowl. If the croutons look a little dry, drizzle with a bit more olive oil and splash with more red wine vinegar, to taste.
- Add a pinch or two of sea salt to the top.
- Enjoy immediately!
