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Heirloom Tomato Panzanella
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Description
Amazingly flavorful and refreshing salad. The dressing-soaked croutons are so, so good!
Ingredients
- 2 slices Bread
- 1 cup Heirloom Cherry Tomatoes, Cut In Half
- 1 Cucumber, Peeled, Seeded And Diced
- ¼ Red Onion, Sliced
- 1 Bell Pepper (red, Yellow Or Orange), Cored, Seeds Removed, Then Sliced
- ¼ cups Crumbled Cheese (low Fat Goat, Feta Or Ricotta Salata Work Well)
- 2 Tablespoons Olive Oil Plus A Little Extra For Drizzling On The Bread Before Baking It
- 2 Tablespoons Sherry Vinegar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Mustard
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
Preparation
We find that this salad really highlights the freshness of its ingre- dients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!
Cut the bread into bite-sized chunks, spray with non-stick cooking spray or toss with a bit of olive oil and toast in the oven at 400 degrees F until golden brown. Then remove from the oven and set aside.
Whisk together the 2 Tablespoons of olive oil, vinegar, lemon juice, mustard and minced garlic and season to taste with salt and pepper.
Put the prepared vegetables into a large serving bowl. Toss the vegetables in the dressing and then add the warm croutons. Let it sit for a few minutes for the bread to absorb the dressing and then sprinkle with cheese before serving.
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