Panzanella

Panzanella is an easy and fresh, classic Italian salad. It’s a great use for day old artisan bread. The vibrant colors will always brighten up your table. It is so simple and fast to throw together. It is one of the staple salads in my home. You can try adding mustard to the vinaigrette, or anchovies for a flavorful twist.

Ingredients

Serves 4

  • 2 cups sourdough bread, torn into 1-inch chunks
  • 4 cloves of garlic, peeled and crushed
  • 5 Tbsp olive oil
  • 1 yellow pepper, roasted, deseeded, and cut into 1cm strips
  • 1 red pepper, roasted, deseeded, and cut into 1cm strips
  • ½ red onion, thinly sliced
  • ½ cucumber, seeds discarded, cut into quartered crescents
  • 20-25 vine cherry tomatoes, cut in half
  • 11-12 basil leaves, torn
  • 4 Tbsp sherry vinegar
  • salt and pepper

Method

  1. Preheat oven to 350°F (180°C).
  2. In a medium baking dish, mix the bread, garlic, 2 Tbsp of the olive oil, and salt and pepper to taste.
  3. Bake for about 10 minutes, until the bread is toasted slightly golden brown.
  4. Place peppers over an open flame. Rotate frequently until all the skin is completely blacken and blistered. Allow to cool and peel off the burnt skin. Deseed the peppers and cut into 1-inch strips.
  5. Place the peeled and sliced red onion into a bowl of ice water and leave to soak. This will take the edge off of the onion and make it sweeter to eat raw.
  6. In a large bowl, mix together toasted bread, roasted peppers, red onion, cucumber, tomatoes, and basil.
  7. Drizzle the sherry vinegar, remaining 3 Tbsp of olive oil, over the salad and season well with salt until well coated.
  8. Sprinkle with salt and freshly ground pepper to serve.

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Big thanks to everyone who came out to share in the fun and food. Your support means the world.⁣
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✨Huge thanks to @samsunguk @samsung.global @koreafoodsuk @longboys_uk @pierremarcolini @mosimanns @beauty_and_seoul @blandpr @quartobooksuk for making the night extra special, and to @simkhai for my beautiful dress 👗⁣
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@judyjoochef Instagram profile image✨ GIVEAWAY TIME! ✨⁣
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To celebrate the launch of my new book K-Quick, I’m giving away 10 signed copies! 📚⁣
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Whether you’re in the USA or UK, you’re eligible to win!⁣
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Here’s how to enter:⁣
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✅ Follow me on Instagram⁣
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✅ Tag a friend who’d love to cook quick, delicious Korean recipes ⁣
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That’s it! Winners will be announced next month - good luck! 🥢🎉⁣
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@judyjoochef Instagram profile imageHappy Mother’s Day to my incredible mother!⁣ 💐
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Born in a small village in post-war Korea, my mom grew up with very little, but dreamed big. ⁣
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At 22, she moved to the US alone for grad school - barely speaking English, missing Korean food and adjusting to a whole new world.⁣
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She later built a successful career in real estate from the ground up. And now, at 80, she’s still working, laughing and inspiring me every single day.⁣
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Her resilience, strength and spirit are everything I hope to carry forward. ❤️⁣
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@judyjoochef Instagram profile imageIt’s here! 📒 My new book, K-Quick has officially landed in the USA 🇺🇸✨ today and you can grab a copy in the 🇬🇧 UK on May 8th. ⁣
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Korean flavors, no fuss - just quick, tasty recipes you’ll want to make again and again.⁣ 
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When I was first asked to create a cookbook with 30-minute recipes, I wasn’t sure it was possible to capture the essence of Korean food in such a short time. But as I got creative with shortcuts, I realized it could be done without sacrificing flavor.⁣
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K-Quick is full of quick recipes, so you can enjoy authentic Korean meals even on the busiest days.⁣ 🍛
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So proud of this one. ⁣
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@quartobooksuk @whitelionpublishing @hachetteuk 

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