Liz recently put this panzanella salad together, and it was a hit. Eating healthy while sheltering in place is a lot less difficult when you have access to great food like this! Give her recipe a shot yourself and let us know what you think.
INGREDIENTS
Good Olive Oil
2 Teaspoons Minced Garlic
2 Teaspoons Dijon Mustard
2 Tablespoons Champaign Vinegar
Kosher Salt
Ground Pepper
1/2 Hot House Cucumber, peeled, seeded, and sliced 1/2" thick
Large Ripe Tomato cut into 1" cubes
10 Large Basil Leaves
6 Tablespoons Capers
1 Red Onion, sliced into 1/4" rounds
1 Red Bell Pepper, cut into 3 large pieces
1 Yellow Bell Pepper, cut into 3 large pieces
1/2 Small Loaf Fresh Baked Bread, cut into 1" thick slices
Optional Ingredients
Fresh Mozzarella Balls
Roast Chicken or Grilled Shrimp
Note: Best not to add all the bread at once if you intend to have leftovers, as bread will not keep well.
Directions
40 Minutes - Easy - Makes 6 Servings
Brush the vegetables with olive oil and in the oven at 375º for 4 minutes a side, or grill them on a grilling rack for similar time.
For the dressing, whisk together garlic, mustard, vinegar, salt and pepper, and 1/4 cup olive oil. Set aside.
Place cucumber, tomatoes, basil, and capers in a large bowl. Sprinkle with salt and pepper. Set aside.
Slice vegetables and add them to the cucumber mix.
Brush bread slices with olive oil and toast them in the oven or on the grill until well toasted. Add them to the cucumber misture.
Pour the vinaigrette mixture over the vegetables and toss.
Serve warm and enjoy!
