Crew member Heather shared her favourite recipe for a savoury, summery panzanella. She adds massaged kale leaves to her version!
Bread Salad (Panzanella)
Ingredients
Salad
- 6 to 8 lbs heirloom tomatoes cut into chunks
- 1 red onion cut into slivered wedges
- 1 handful fresh basil coarsely chopped
- 12 pitted olives (optional)
- 1 cup cucumber or pepper cut into chunks (optional)
Dressing
- 2/3 cup olive oil
- 1 1/4 tbsp balsamic vinegar
- 1/4 cup red wine vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 cloves garlic
- 1 handful fresh basil
- Salt and pepper to taste
Croutons
- 1/2 large baguette cut into large chunks
- Olive oil
- Salt and pepper
- Rosemary or thyme
Instructions
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Cut baguette and toss in oil, salt, pepper, thyme or rosemary, and toast in oven to make giant croutons.
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Toss salad ingredients together.
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Add all dressing ingredients to a food processor and blend thoroughly.
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Just before serving, mix together the dressing and salad and toss with croutons.