Emerald City Salad - Panzanella Salad

Total Time:
55 min
Prep:
30 min
Inactive:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 loaf sliced rustic bread
  • 2 tablespoons pesto
  • 1 pint cherry tomatoes, halved
  • 8 ounces cheese curds (recommended: Mt. Townsend)
  • 1/2 cup mixed greens (basil, arugula, watercress, herbs)
  • Mustard Wine Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot
  • 1 clove garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon chopped fresh marjoram leaves
  • 1/2 teaspoon fresh oregano
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Directions

Preheat a grill to medium.

Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.

Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.


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