Mango Jalapeño Beef Panzanella Salad

 

Panzanella or ‘panmolle’ is a Tuscan and Umbrian chopped salad of soaked stale bread, onions, and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil, and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. 

 

THIS version of Panzanella adopts the idea of soaked toasted bread, in the juices of tomato, MANGO, jalapeño, onion, oil, and vinegar, but also adds ground beef and Cotija cheese. 

 

Thus, we enter into a Latin theme – and dress it all with fresh lime, sea salt, and fresh cilantro.

 

Mango Jalapeño Beef Panzanella Salad

 

8 oz. sourdough bread boule, sliced and chopped into cubes
1 Tbs. olive oil
1/2 lb. lean ground beef
1 jalapeño pepper, seeded and chopped
sea salt and pepper
1 medium mango, seeded, peeled, and diced
1 cup cherry tomatoes, finely chopped
1/4 red onion, diced
1 Tbs. olive oil
2 tsp. white wine vinegar
1 tsp. fresh lime juice
sea salt and pepper
1/2 cup Cotija cheese, crumbled
1/4 cup fresh cilantro, chopped

 

Preheat oven to 475 degrees.

 

Line a baking sheet with parchment paper.

 

Toss the bread cubes with 2 Tbs. olive oil.

Toast in the hot oven, stirring every so often, until brown and crusty – 10-20 minutes.

 

Remove from the oven and cool and dry out COMPLETELY.

 

Meanwhile, in a medium skillet, brown the beef (seasoned with a bit of salt).

Add the jalapeño and continue to cook until soft.

 

Set aside.

 

In a separate bowl, combine the fresh mango, tomatoes, onion, and 1 Tbs. olive oil, vinegar, lime juice, and salt and pepper.

 

Let sit and marinate for 30-60 minutes.

 

Then, add the bread to a large bowl. 

 

Dress with the mango-tomato marinade. 

Toss and fully coat with juice.

 

Allow the mixture to sit for several hours – this allows the bread to suck up the succulent juices – but not too long, or it will get soggy.

 

Toss with additional salt and pepper, Cotija cheese, and fresh cilantro to serve!