Why we love this salad: it’s a great way to use up day old bread. It’s also a great way to showcase fresh vegetables. Because this is a hardy salad it’s also fantastic for serving guests or crowds. It’s the epitome of showcasing simple high quality ingredients.
Tuscan Herb Panzanella Salad
2017-04-04 14:11:49
Serves 6
Ingredients
- 1 Baguette
- 4 Heirloom Tomatoes
- 1 Yellow Pepper
- 1/2 English Cucumber seeds removed
- 1/2 Red Onion thinly sliced with mandoline
- 6 basil leaves chiffonade cut
- 1/4 cup Series 7 Balsamic Vinegar
- 1/4 cup Tuscan Herb Olive Oil
- 1-2 tsp Sea Salt (Roasted Garlic or Rosemary)
- 1/2 tsp Black pepper fresh ground
Instructions
- Cut the bread, tomatoes, pepper, and cucumber into bite size pieces. Arrange in a serving bowl. Add the onion and basil.
- Drizzle the bread and veggies with the Series 7 vinegar and toss to coat all the ingredients evenly. Finish by drizzling with olive oil and seasoning with salt and pepper.
- Let sit at least 30 minutes before enjoying. This will allow the oil and vinegar to soak into the break, improving flavor and consistency.
Notes
- If bread is fresh, cube and set out on a cookie sheet for a few hours to allow to go stale.
- To cut the basil chiffonade style, lay the basil leaves one on top of another, in a stacking fashion. Roll them up like a tortilla, then slice crosswise along the roll. Unroll the basil, you will have beautiful ribbons for garnishing.
Adapted from Olivelle
Adapted from Olivelle
Pizazz https://pizazzmt.com/
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