Emerald City Salad - Panzanella Salad
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Pesto2 tbsps
Red Wine Vinegar1 tsp
Dijon Mustard1 small
Shallot1 clove
Garlic1 tsp
Oregano (fresh)1 cup
Extra-Virgin Olive Oil1
SaltDirections:
1
Preheat a grill to medium
2
Brush the sliced bread with pesto and grill until slightly charred
3
Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl
4
Gently stir in the tomatoes, cheese curds, and the mixed greens
5
Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor
6
Pulse to combine
7
Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving