Summer Panzanella Salad
Ingredients
Dressing
- ¼ large red onion, thinly sliced (about ½ cup)
- ¼ cup olive oil
- 4 tablespoons apple cider vinegar
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove, minced
Salad
- 5 pieces bread
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- Pinch of pepper
- 2 cups cherry tomatoes
- 3 nectarines
- 6 ounces hard salami
- 8 ounces fresh mozzarella cheese
- 5 cups arugula
- 1 cup fresh basil leaves, roughly chopped
Instructions
- Serves 8 as a side dish Add all the dressing ingredients to a jar, screw on the lid, shake to combine and let sit for 30 minutes to an hour or until you are ready to serve the salad. The longer the better. Heat a large skillet over medium heat. Tear or cut bread into small chunks and place in a bowl. Lightly toss the bread with butter and sprinkle with salt and pepper to taste. Toast the bread in the skillet for 8 to 10 minutes, stirring occasionally, until it is slightly browned and crunchy. Set aside. Slice tomatoes in half and slice the nectarines into wedges (discard the pits) and place in a large serving bowl. Chop the hard salami and mozzarella into bite-size pieces and add to the bowl along with arugula and basil. Carefully toss until combined. Just before serving, add the toasted bread, pour on the dressing and toss. Edible Michiana original recipe
