Brussel Sprouts with Pancetta and Radicchio
Brussel Sprouts with Pancetta and Radicchio
January 10, 2017
sautéed cherry bbq sauce
Sautéed Cherry BBQ Sauce
January 10, 2017

Panzanella Salad
Panzanella Salad
Panzanella Salad

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
  • Yields: 5 Servings


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Ingredients

4 cups sourdough bread, cubed and stale or toasted

3 cups heirloom tomato, cubed

1 cup kirby cucumber, sliced

1/3 cup shallot, sliced

1/2 cup ricotta salata, crumbled

1 tbsp parsley, roughly chopped

2 tbsp basil, roughly chopped

Vinaigrette:

1 clove garlic, crushed

3/8 cup Colavita Extra Virgin Oilve Oil

1/8 cup Colavita Aged Red Wine Vinegar

Salt and pepper to taste

Directions

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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