Salad Fresh Panzanella


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Member since 2016

Serves 3 - 4 | Prep Time 12 - 15 | Cook Time

Ingredients

4 C Stale Crusty Bread , cut into equal sized squares
½ C Fresh Parsley
2 Roma Tomatoes, quartered lengthwise and sliced
15 Bocconcini
2 Shallots, diced
1 C Spring Mix Lettuce
1/3 C + EVOO
3 Tbsp. + Red Wine Vinegar
1 Tsp. Fresh Thyme
¼ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper


Add the tomatoes, shallots, bocconcini, crusty bread, and parsley to a large mixing bowl. Drizzle the oil and red wine vinegar over the salad and begin tossing everything together.


Gently stir in the fresh spring mix, pepper flakes, thyme, and a generous pinch of sea salt / black pepper. Taste and adjust oil / vinegar if the salad appears too dry.


Serve and ENJOY!


Pairs Well With


Notes

Anytime I have a loaf of crusty bread lying around I immediately think of Panzanella Salad. This version also includes fresh Spring Mix lettuce which adds a welcome pop of colour and freshness to the bread salad.

A dash of local for every season
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