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Tomato Panzanella Salad with Balsamic Dressing
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Tomato Panzanella Salad with Balsamic Dressing
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Tomato Panzanella Salad with Balsamic Dressing
Created By Chef Dale MacKay
Ingredients
| Salad | ||
| 1 | tbsp CO-OP GOLD 100% Extra Virgin Olive Oil | |
| 1 | cup CO-OP GOLD PURE Artisan White Baguette, 1-inch cubes | |
| 10 | Medley Tomatoes Alberta Grown, halved | |
| 2 | Cocktail Tomatoes Alberta Grown, quartered | |
| 1 | beefsteak tomato, thickly sliced | |
| 2/3 | cup cucumber, halved and sliced ¼-inch | |
| ¼ | cup fennel, thinly sliced | |
| ¼ | cup red onion, thinly sliced | |
| 2 | tbsp fresh basil, chopped (chop immediately before adding) | |
| ½ | tsp salt | |
| Dressing | ||
| 2 | tbsp CO-OP GOLD 100% Extra Virgin Olive Oil | |
| 2 | tbsp CO-OP GOLD PURE Balsamic Vinegar of Modena | |
| ½ | tsp minced garlic | |
| ½ | tsp sugar | |
| ¼ | tsp vanilla extract | |
Directions
Prep: 15 minutes
Serves: 4 as a side
- Make the dressing by whisking all the ingredients in a measuring cup or small bowl.
- Preheat oven to 350°F. Toss olive oil and bread together in a bowl, place on a baking sheet and toast for 4–6 minutes, or until golden brown and fully dried all the way through. Set aside and let cool.
- Place all salad ingredients in a large serving bowl with dressing, mixing thoroughly. Serve chilled or at room temperature.
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