Panzanella Salad

Panzanella Salad
Prep time:  | Cook time:  | Total time: 
This might be the easiest, heartiest salad you’ll ever eat! Simplicity is key here, so let your produce shine through and don’t forget the Colavita vinaigrette to dress it perfectly.
  • 4c Sourdough bread, cubed and stale or toasted
  • 3c Heirloom tomato, cubed
  • 1c Kirby cucumber, sliced
  • ⅓c shallot, sliced
  • ½c ricotta salata, crumbled
  • 1T parsley, roughly chopped
  • 2T basil, roughly chopped
  1. Whisk together vinegar, garlic. Whisk in evoo, add salt and pepper to taste.
  2. Toss bread, tomatoes, cucumber, shallot, and ricotta salata in a bowl and toss with the vinaigrette. Let sit 30 minutes to 3 hours, depending on how crunchy your bread is.
  3. Before serving, toss in basil and parsley.


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