My Saturday morning routine is a stroll through the Green City Market for some of the best local produce and stunning flowers. I'm quite obsessed with the Ciabattini from Bennison's Bakery so I decided to make a Panzanella Salad that would be refreshing and healthy for lunch. What I love about this salad is that you can add your favorite vegetables and mix it up depending on what's in season. I picked up some cherry tomatoes and a cucumber from the market, but feel free to add peppers, onion, basil etc.
Ingredients:
1 ciabattini or small baguette
1 English cucumber
1 cup of cherry tomatoes
Parmesan cheese (or
1/4 cup olive oil
1 T balsamic vinegar
Salt & pepper
Directions:
Start by cutting the ciabattini or small baguette into 1/2 in pieces and bake on a cookie sheet at 350 degrees until crispy (about 10 minutes). Cut the cherry tomatoes in half and chop the cucumber into 1/2 in pieces (optional: remove seeds and skin from cucumber). Add some chopped parmesan cheese, feta or blue cheese (this is optional).
For the vinaigrette mix 1/4 cup of olive oil and 1 T of balsamic vinegar with a wisk. Add salt and pepper to taste.
xoxo
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