Vessy’s Gourmet kitchen

Name: Panzanella Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: Heirloom Tomatoes; Organic Red Onion Bag; McCormick® Basil Leaves; SIGNATURE SELECTS Sourdough Bread Bowl; Napoleon Co. Grille Garlic Cloves; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; San Francisco Salt Company Sea Salt, Pure & Natural; EVOO; Girard's Vinaigrette, Champagne

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Panzanella Salad

Serves 415 mins prep5 mins cook

A favorite salad made with juicy heirloom tomatoes, red onion, fresh basil, and grilled sourdough bread, perfect for summer. The dressing combines olive oil and Champagne vinegar, creating a delightful flavor. Serve immediately to enjoy the crisp texture of the bread.

0 servings

What you need

cup heirloom tomato

red onion

basil leaves

slice sourdough bread

garlic clove

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

splash olive oil

tsp salt

tsp black pepper

San Francisco Salt Company Sea Salt, Pure & Natural

fine sea salt

tbsp EVOO

tbsp champagne vinegar

tsp salt

black pepper

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Instructions

1: Season sourdough bread with salt, pepper and olive oil and throw on the grill.

2: Wash and cut your tomatoes, onion and basil leaves.

3: Rub the bread with a garlic clove and cube it.

4: To make the dressing add all ingredients to a jar and shake it off.

5: Pour dressing over, sprinkle flaky sea salt, mix and enjoy!

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