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Panzanella Salad

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Salad Ingredients
1 loaf of crusty or stale bread (such as sourdough, French, Italian), cut into 1/2" cubes
3 medium size tomatoes, diced
2 bunches of fresh basil, torn
2-4 oz chevre, to taste

Dressing Ingredients
4 tbsp olive oil
2 tbsp red wine vinegar
Salt & pepper to taste


Directions
Toss tomatoes and bread in a large bowl.  Let sit for 15 minutes to allow bread to soak up tomato juice.  Add basil and 2 oz. chevre, adding more as desired, and toss.

In a separate bowl, combine olive oil, vinegar, and seasoning, whisking to combine.  Pour over bread mixture to taste.

For a less traditional but more filling salad, try adding other seasonal vegetables that you enjoy.  Experiment with cucumbers, peas, green onions, radishes, etc!


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