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 Tuscan Panzanella Salad

Tuscan Panzanella Salad

A fresh mix of bright vinaigrette, greens, vegetables and herbs.
Yield:
12 servings
Print:

Ingredients

Vinaigrette:
  • 2 cups El Verano Sabroso Salsa Style Diced Tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • 2 tbsp. Dijon mustard
  • 3 tbsp. Garlic, minced
  • ½ tsp. Sea salt
  • ¼ tsp. Freshly ground black pepper
2 cups El Verano Sabroso Salsa Style Diced Tomatoes
½ cup Extra virgin olive oil
¼ cup Red wine vinegar
2 tbsp. Dijon mustard
3 tbsp. Garlic, minced
½ tsp. Sea salt
¼ tsp. Freshly ground black pepper
 Salad:
  • 2 lbs. Tomatoes, diced 1″
  • 1 large Cucumber, unpeeled, seeded, sliced ½″
  • ¾ cup Roasted red bell peppers, diced ½″
  • ¾ cup Roasted yellow bell peppers
  • 1 cup Red onion, shaved
  • 1½ cup Kalamata olives, pitted
  • 3 cups Arugula leaves
  • ¾ cup Fresh basil leaves
  • 2 tbsp. Capers, crushed
  • 1 tsp. Sea salt
  • ½ tsp. Freshly ground black pepper
  • 1 lb. Crusty sourdough bread, diced 1½″, toasted (about 6 cups bread cubes)
2 lbs. Tomatoes, diced 1″
1 large Cucumber, unpeeled, seeded, sliced ½″
¾ cup Roasted red bell peppers, diced ½″
¾ cup Roasted yellow bell peppers
1 cup Red onion, shaved
1½ cup Kalamata olives, pitted
3 cups Arugula leaves
¾ cup Fresh basil leaves
2 tbsp. Capers, crushed
1 tsp. Sea salt
½ tsp. Freshly ground black pepper
1 lb. Crusty sourdough bread, diced 1½″, toasted (about 6 cups bread cubes)

Instructions

Preparation Steps
  • In a non-reactive bowl, whisk together the vinaigrette ingredients. Refrigerate at least 2 hours or overnight.
    To Assemble One Salad – place the following ingredients in a 4-quart bowl:
    • 2 oz. Vinaigrette
    • ½ cup Tomatoes, diced 1″
    • ¼ cup Cucumber, unpeeled, seeded, sliced ½″
    • 2 tbsp. Roasted red bell peppers, diced ½″
    • 2 tbsp. Roasted yellow bell peppers
    • 2 tbsp. Red onion, shaved
    • 4 each Kalamata olives
    • ¼ cup Arugula leaves
    • 2 tbsp. Basil leaves, chiffonade
    • ½ tsp. Capers
    • ½ cup Crusty sourdough bread cubes 
  • Toss salad until thoroughly mixed. Place salad onto a chilled large, rimmed salad bowl.
  • If desired, top with freshly ground black pepper and drizzle 1 tsp. of extra virgin olive oil. Serve immediately.
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