Weekly Recipe #222: Panzanella Salad

This week’s recipe comes from Chef Zachary, who demonstrated this rustic Italian bread and tomato salad at the IDS Center Farmers Market. It’s a great way to toss together farmers market goodies into a savory meal.

Panzanella Salad

(Serves 4)

Ingredients:

• 3 cups grape or cherry tomatoes, halved
• 3 cups arugula
• 1 red onion, thinly sliced
• 1 cucumber, skinned and seeds removed
• 1 medium loaf bread, torn into chunks or cubed (stale or grilled)
• 1/3 cup basil, chopped
• 1 cup micro greens
• 1/2 cup kalamata olives, chopped
• 1/2 cup parmesan reggiano, shaved
• 3 tbsp. red wine vinegar
• 4 tbsp. extra virgin olive oil
• 1/4 cup parsley leaves
• Salt and pepper to taste

Instructions:

1. Mix all ingredients in a bowl. Cover and let sit at room temperature for at least 30 minutes.
2. Serve at room temperature and garnish with additional micro greens and parsley.

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