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| PANZANELLA SALAD |
| 4 servings |
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| INGREDIENTS |
6 heirloom tomatoes, unevenly cut, “rustic style”
7 cherry tomatoes, quartered
1 oz red onion, cut in half and thinly sliced
1 cucumber, peeled, sliced in half lengthwise, thinly sliced
15 large basil leaves, julienne
1 C ciabatta bread, cubed
10 T extra-virgin olive oil
4 T red wine vinegar
4 T water
to taste salt and pepper
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| TO FINISH: |
| Drizzle with extra-virgin olive oil and garnish with a basil leaf. |
| METHOD: |
| Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast.
Set aside.
In a large bowl, unevenly cut tomatoes over the bowl, add
cucumbers, red onion, basil, salt and pepper; toss together.
Add remaining extra-virgin olive oil, red wine vinegar and water;
then toss together.
Taste and adjust seasonings accordingly.
Before serving, add toasted ciabatta bread and toss together. |
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