SUMMER PANZANELLA
6
servings30
minutesOriginating as a clever Tuscan way to stretch stale bread, this Summer Panzanella is about about taste and texture. Forget soggy, toasting the bread just right results in a flavor-soaked bite that captures the pooling juices of ripe tomatoes and the delicious vinaigrette. Lemon Garlic Extra Virgin Olive Oil and Creole Italian Blend are the key to making a rich and tangy dressing for this summertime staple.
Ingredients
- Ingredients for the Vinaigrette
2 Tbsp Cabernet Red Wine Vinegar
1 garlic clove, grated
1/2 tsp Dijon mustard
1 tsp Creole Italian Blend
1/4 tsp salt
- Ingredients for the Salad
1 small (7 oz) loaf sourdough, cut into 1 inch cubes
4 Tbsp Roasted Garlic Avocado Oil
1 15-oz can chickpeas
2 tsp House Blend
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, slivered
1/3 cup shaved parmesan cheese
1/2 cup fresh basil, chopped
Instructions
- For the Vinaigrette
- In a bowl, whisk together the Cabernet Red Wine Vinegar, mustard, garlic, salt and Creole Italian Blend. Slowly drizzle in the Lemon Garlic Extra Virgin Olive Oil while whisking continuously. Taste and adjust with salt. Set aside.
- For the Salad
- Heat oven to 350°F. Line a sheet pan with parchment. Add the bread cubes to the pan and bake until the bread is lightly crispy on the outside but still chewy on the inside – about 6 minutes. Set aside.
- Heat a skillet over medium heat. Drizzle in Roasted Garlic Avocado Oil to coat the bottom. Add in the chickpeas and season with House Blend. Cook, stirring occasionally, until the chickpeas are heated through and starting to brown. Set aside.
- Assemble the salad by combining the bread with the chickpeas, tomatoes and onion. Drizzle with the vinaigrette and garnish with the basil and parmesan.
