Go Back

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

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!

Go Back

Go Back


fennel bulb sweet potato Greens curry beets remoulade tuscan gratin Salsa beer Recipes fritter pine nuts oats chorizo bulgar chimmichurri asparagus plum pasta tortillas arugula lettuce honey kalamata sandwich crepes casserole vinaigrette cantaloupe strata shelling hazelnuts cockaigne beet greens scapes butter Farmers' Market baby bok choy Red Onion bacon Soup bulgar wheat celeriac latkes shitake Rice wine vinegar heavy whipping cream Spread pie eggs chipotle bell pepper coconut milk steak turnip potatoes maple kluski wrap conserve beet Salad peas shiitake bloody mary carrots chocolate chives wasabi Cider plums onion daisy wheat flour fennel parmigiano celebration cream cheese spring buttermilk strawberries Spinach watercress celery root Dressing sour cream stuffing gruyere muffins shrunken heads pickled Kale Potato spelt anchovy frittata bread pudding pumpkin bok choy tomato juice habanero almonds tenderloin bbq poblano spiced winter squash turnips pork anise feta polenta Corn maple syrup sherry carrot top basil chili fondue cranberry white beans tomatoe carrot fronds pancake roasted gorgonzola leeks scallions walnut oil brown sugar egg reggiano nectarine kohlrabi bosc jack cheese swiss Apple meatballs cointreau sunchokes yellow onion beef gin zucchini green pepper barley chilies autumn gouda rhubarb Beans garlic ramps compote hickory snow peas absinthe coeur Squash cake pepper creme fraiche cauliflower gazpacho sour Drinks chiles plum tomatoes tostadas pecan caesar flank steak blueberry imam baguette Vegan parmesan Leek collins sauce biscuits chicken dinner salad chicken sweet verde thai vegetarian syrup jack slaw Shitake Mushrooms celery hearts crisp vanilla wafers mint pesto currants fennel seeds tomato vegetable almond milk Swiss Chard Tomatoes jam tomato corn pie green beans goat Cheese Eggplant paste Cranberry Beans bean Poblano Chili pecans fritters knots cornmeal prosciutto okra peach mustard greens berry cream bruschetta capers sausage yogurt dill apples melon peppers Jerusalem artichoke olives flank shallots Bread coeur a la creme bayeldi mushrooms radish chimichurri Side Tomatillos pineapple strawberry buckwheat rouille onions cucumber Chevre pork chop Butternut pears kirsch lemon grass couscous sandwiches cilantro tart coriander cheese egg noodles dijon walnuts pudding panzanella carrot tops mushroom dilly sesame artichoke radishes chili peppers blue cheese