Heirloom Tomato Panzanella with cucumber and Niçoise Olives

Heirloom Tomato Panzanella with cucumber and Niçoise Olives

 
Sherry Reserva Wine Vinegar
Sherry Reserva Wine Vinegar
 
Arbequina EVOO, Chile, Medium Intensity
Arbequina EVOO, Chile, Medium Intensity
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Ingredients

(Adapted from Equinox Restaurant, Washington)

1 cup Kirby or English cucumber, cut in small dice
1/4 cup red onion, finely chopped
15 niçoise olives, pitted and chopped
1 cup of toasted bread cubes from a sourdough baguette or a loaf of herbed bread 1 tablespoon D'Avolio Sherry Wine Vinegar
3 tablespoons D'Avolio EVOO
1/4 cup basil, cut in thin strips, plus 4 basil tops or sprigs
Salt and freshly ground black pepper to taste
2 dozen assorted cherry or teardrop tomatoes, halved lengthwise.

Directions

Combine cucumber, red onion, olives, bread cubes, vinegar, oil, basil strips, salt and pepper, and mix well. Allow to rest for 30 minutes.

Spoon salad mix onto four salad plates, making a circle on each. Place tomato halves in center of each plate, and garnish with basil tops.


 
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