Basil Panzanella Salad
Servings:*
4 servingsIngredients
- ¼ cup California Olive Ranch Olive Oil
- 2 tablespoons Alessi White Balsamic Reduction
- 1 teaspoon fresh garlic, chopped
- 1 teaspoon Full Circle Honey
- 1 teaspoon Dijon mustard
- Sea salt
- Fresh cracked pepper
- 1 cup NatureSweet Red Cherubs Tomatoes, cut in half
- 1 cup NatureSweet Yellow Sunbursts Tomatoes, cut in half
- ¼ cup fresh basil, chiffonade cut
- 1 (6-ounce) package Forteto Pecorino Toscano Fresca, cut in ¼-inch cubes
- 3 cups L&B SuperSeed Artisan Bread, cut in ½-inch cubes
- 2 tablespoons California Olive Ranch Olive Oil
- 1 (5-ounce) container spring mix greens
Directions
-
Heat the oven to 350 F.
-
Combine the first seven ingredients and whisk to emulsify. Add tomatoes, basil and Pecorino Toscano Fresca. Toss to coat. Cover and refrigerate for at least 1 hour.
-
On a sheet pan, spread out the cubed bread. Drizzle with 2 tablespoons of olive oil. Toss to coat. Bake for 8 to 12 minutes, or until lightly golden.
-
Let the bread cool completely.
-
Just before serving, combine the tomato mixture, toasted bread and greens. Toss gently to coat with the dressing and serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.