Panzanella Salad
Course:
Appetizer, Lunch
Cuisine:
Italian
Seasonal Event:
Spring
Ingredients
- • 1lb. Heirloom tomatoes, sliced
- • ½ small red onion, thinly sliced
- • Persian or hothouse cucumber, thinly sliced (one per salad)
- • 5 oz. country bread, ½ inch diced
- • Burrata (one per salad)
- • 2 Tsp basil, chopped
- • Black olives, whole pitted (5 per salad)
- • 3 Tbsp olive oil
- • 1 ½ Tbsp white wine vinegar
- • 1 ½ Tbsp white vinegar
- • Salt & Pepper to taste
DIRECTIONS:
- In a mixing bowl, add all the vegetables, basil, and bread.
- Add the olive oil and vinegars. Season with salt and pepper.
- Toss the salad until the bread soaks up the juices from the vegetables and dressing.
- Let sit for 10 minutes.
- Top with burrata and serve
- Enjoy!