Panzanella Salad

SALAD SERVES: 9

CROUTONS YIELD: 6 cups

INGREDIENTS

Salad Ingredients

• 2.5 lbs. tomatoes, chopped (5 – 6 cups)

• 5-6 cups croutons (see recipe below)

• 3 Tbsp basil chiffonade (about 20 leaves)

Dressing Ingredients

• 2 Tbsp Balsamic Vinegar

• 3 Tbsp Olive Oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1 Pinch of Sugar

Crouton Ingredients

• 6 oz. of (stale) bread cut in ½ inch cubes

• ¼ tsp fine salt

• 4 - 5 Tbsp olive oil

• ¼ tsp garlic powder

• ½ tsp Italian herbs—sage, oregano, basil, rosemary, thyme

DIRECTIONS

Salad Directions

1. Cut the tomatoes into even bite-sized pieces.

2. Stack the basil leaves, roll, and cut into thin ribbons- chiffonade.

3. Whisk the vinegar, salt, pepper and sugar together in a large bowl.

4. Slowly drizzle in the olive oil, whisking constantly until thick.

5. Toss with tomatoes, croutons and basil. Adjust seasoning and serve.

Crouton Directions

1. In a large bowl, drizzle oil over the croutons and toss.

2. Sprinkle salt, garlic powder and herbs over the croutons and toss to distribute evenly.

3. Place on an even layer on a baking sheet and bake for 10 minutes at 350 degrees Fahrenheit or toss in a skillet on med-high heat until crisp.

Panzanella Salad

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