Brussels Sprouts with Pancetta and Radicchio
Brussels Sprouts and Pancetta
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Panzanella Salad

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January 10, 2017

This might be the easiest, heartiest salad you’ll ever eat! Simplicity is key here, so let your produce shine through and don’t forget the Colavita vinaigrette to dress it perfectly.

  • Prep: 25 mins


4c Sourdough bread, cubed and stale or toasted

3c Heirloom tomato, cubed

1c Kirby cucumber, sliced

⅓c shallot, sliced

½c ricotta salata, crumbled

1T parsley, roughly chopped

2T basil, roughly chopped


1 clove garlic, crushed

⅜c Colavita Extra Virgin Oilve Oil

⅛c Colavita Aged Red Wine Vinegar

Salt and pepper to taste


1Whisk together vinegar, garlic. Whisk in evoo, add salt and pepper to taste.

2Toss bread, tomatoes, cucumber, shallot, and ricotta salata in a bowl and toss with the vinaigrette. Let sit 30 minutes to 3 hours, depending on how crunchy your bread is.

3Before serving, toss in basil and parsley.


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