Chef Mila’s Panzanella Salad with Stone Wall Kitchen’s Vidalia Onion Fig Sauce

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Chef Mila’s Panzanella Salad with Stone Wall Kitchen’s Vidalia Onion Fig Sauce

Instructions: Preheat the oven at 375 degrees for 5-10 minutes. Place bread cubes into a baking pan. Drizzle olive oil on top and mix well. Season it with salt and pepper. Bake it for 10-12 minutes or until it starts to brown. While it’s baking, in a large bowl, mix tomatoes, cucumber, red bell pepper, onions, basil, capers  and olives.  Remove bread from the oven and add cubes and the salad dressing. Combine well and let it sit for a few minutes before serving, allowing the flavors to blend.  Top with cheese before serving. *You can use a variety of dressings on this salad. If you don’t want to use a bottled dressing just add a mixture of olive oil and balsamic vinegar.

Total time: 20-25 minutes
Serves: 4

 

Ingredients:

3 tablespoons olive oil
1 small baguette or nice chunk of pane rustico cut in 1 inch cubes
Pinch of salt and pepper to season the bread
3 Roma tomatoes cut into 1 inch cubes
1 large English cucumber sliced
1 red bell pepper cut into 1 inch cubes
1 red onion thinly sliced
2 tablespoons rinsed capers
1/2 cup good extra virgin olive oil
2 tablespoons Stonewall Kitchen Vidalia Onion Fig sauce 
¼  cup good grated or shaved Parmesan cheese
Salt and pepper to taste
Basil leaves to garnish (8-10 leaves)

By | 2012-08-23T20:22:19+00:00 August 23rd, 2012|Entertaining & Healthy Living, Food, Inspiration|0 Comments

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