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Panzanella Salad
Author/Submitted by: John Surla, Galleto Restaurant, Modesto, CA
Servings: 6
Categories:
Haven't Tried
/
Salads
Ingredients: 6
large
diced tomatoes,
heirloom tomato
3
cups
cucumber,
peeled, seeded, and sliced
3/4
red onion,
shaved thin
6
tablespoons
capers 12
basil leaves,
torn in small pieces
6
cups
croutons
Orange-Sherry Vinaigrette
1
orange,
zested and juiced
1/4
cup
sherry vinegar 1
cup
extra virgin olive oil 1
shallot,
minced
Directions:
1.
Salad: Mix all ingredients in a bowl and season with salt and pepper. Add 3 tablespoons of Orange-Sherry Vinaigrette to each salad and serve.
2.
Orange-Sherry Vinaigrette: Mix all orange juice, zest, sherry vinegar, shallots, and drizzle with olive oil. Add salt and pepper to taste.
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