Tuesday, June 20, 2017

One of the joys of summer to me is the fresh produce. I am always making quick salads for our lunches and snacks throughout the week. This panzanella, or bread salad, is a favorite of mine. The vinaigrette is so simple, but so full of flavor. And it is a great way to use up leftover bread!



1/2 c extra virgin olive oil
1 1/2 T red wine vinegar
1 garlic clove, minced
salt and pepper to taste
2 c sourdough bread, diced
1 c cherry tomatoes, halved
1/2 cucumber, seeded and diced
1/2 small red onion, diced
2 oz shaved parmesan cheese
1/4 c chopped fresh basil


In a small bowl, whisk together the olive oil, red Wine vinegar, minced garlic and salt and pepper. Set aside.
In a serving bowl, Toss together the remaining ingredients. Whisk the vinaigrette again and pour it over the salad.Gently mix all together and let it sit 10 to 15 minutes to let the bread absorb the vinaigrette. Garnish with fresh basil.

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