Panzanella Salad
- Yield: 4 1x
Ingredients
Scale
- 4 cups Heirloom Tomatoes, wedges
- 2 cups Bell Peppers ( I like assorted red, yellow and orange), chopped
- 2 cups Cucumbers, sliced
- 1/4 cup Red Onion, sliced
- 5 cups Bread, Grilled and Cubed
- 1/4 Cup Basil
- 8 ounces Burrata
- 2 Grilled Peaches,wedges (optional)
- 4 ounces prosciutto (optional)
Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Slice the bread into thick pieces, brush with olive oil, and grill the bread slices until crispy
- Once the bread is cooled, cut into one inch cubes
- Cut the tomatoes into wedges, bell peppers and cucumbers into one inch pieces and slice the onions
- Place tomatoes and vegetables into a large bowl and add the grilled bread
- Prepare the vinaigrette: Using mortar and pestle, press the garlic, salt and pepper until paste like, in a large mixing bowl, whisk together the pressed garlic, olive oil, red wine vinegar, dijon, salt and pepper
- Toss the vinaigrette into the vegetable and bread mixture and toss until fully coated
- Allow the salad to sit for 30 minutes to an hour to allow the juices come together
- Transfer salad onto a large platter and top with burrata (or cheese of choice), fresh basil leaves and prosciutto(optional).
- Serve and enjoy!
Find it online: https://joyoliver.com/grilled-peach-panzanella-salad/