Panzanella Salad
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:
- Preheat the oven to 400°F.
- 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.
- To a large bowl, add tomatoes, red onion, cucumber, and basil. In a small bowl, whisk together vinaigrette ingredients.
- Add the baked croutons to the large bowl and drizzle the vinaigrette on top.
- Toss everything together and let it sit for about 15-20 minutes before serving.