SUMMER PANZANELLA
Originating 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.
- Time: 30 min
- Servings: 6
Source: Red Stick Spice Recipes
Ingredients
- Lemon Garlic Extra Virgin Olive Oil
- Cabernet Red Wine Vinegar
- garlic clove, grated
- Dijon mustard
- Creole Italian Blend
- salt
- small loaf sourdough, cut into 1 inch cubes
- Roasted Garlic Avocado Oil
- can chickpeas
- House Blend
- English cucumber, diced
- pint cherry or grape tomatoes, halved
- small red onion, slivered
- shaved parmesan cheese
- fresh basil, chopped