Panzanella Salad

Heirloom Panzanella Salad
PREP 30 MIN | COOK 10 MIN | SERVES 6


INGREDIENTS:

Croutons
1⁄2 loaf ciabatta bread, cut into 1 inch cubes
3 tbsp Masseria Organic Extra Virgin Olive Oil
Salt and pepper to taste


Salad
4 heirloom tomatoes, diced
1⁄2 pint cherry tomatoes, halved 1⁄4 cup red onion, thinly sliced
2 Persian cucumbers, chopped 1⁄2 cup fresh basil, torn

Vinaigrette
1 tbsp balsamic vinegar 3 tbsp Masseria Organic Extra Virgin Olive Oil
1 tsp dijon mustard
1 tsp dried thyme
1 garlic clove minced Salt and pepper to taste


DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss bread, olive oil, salt and pepper together to coat and bake for 10 minutes until bread is crisp on the outside but chewy on the inside.
  3. To a large bowl, add tomatoes, red onion, cucumber, and basil. In a small bowl, whisk together vinaigrette ingredients.
  4. Add the baked croutons to the large bowl and drizzle the vinaigrette on top.
  5. Toss everything together and let it sit for about 15-20 minutes before serving.
Recipe was created by the ever so talented Chef Katie

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