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Authentic Italian Cheeses for Today's Lifestyles.
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Panzanella Salad

Serves 6
12 ounces cherry tomatoes
1 large cucumber, peeled, cut into chunks
1 medium red onion, sliced
Toasted Bread, recipe follows
Balsamic Dressing, recipe follows
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In a large serving bowl, combine the tomatoes, cucumber, red onion, roasted peppers and toasted bread.
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Drizzle the dressing over the salad and toss to combine.
Toasted Bread:
½ loaf crusty Italian bread, cubed
¼ cup extra virgin olive oil
1 tsp. salt
½ tsp. garlic powder
¼ tsp. freshly ground black pepper
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Preheat oven to 375 degrees.
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Add the bread to a large bowl.
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Drizzle the oil evenly over the bread.
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Add the salt, garlic powder and pepper and toss to coat the bread.
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Place the cubes on a baking sheet and bake until golden brown, about 18 minutes.
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Cool before using.
Balsamic Dressing:
¼ cup balsamic vinegar
1 tbsp. Dijon mustard
½ cup extra virgin olive oil
Salt and freshly ground black pepper
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In a medium bowl, whisk together the Balsamic vinegar and Dijon mustard.
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While constantly whisking, drizzle in the olive oil to emulsify.
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Season with salt and pepper, to taste.