Market Recipe: Panzanella Salad

Market Recipe: Panzanella Salad

by Culinary Institute of America student & guest chef, Luke Riojas

Featured Ingredients: 

• 1 loaf of gluten free Italian loaf, diced – Bread(ish)
• 1 cup pickled red onions, minced – Three Six General
• 1/4 cup manzano peach salsa – Native Roots
• 2 cups green onions, sliced – Munkebo Farms
• 2 purple tomatoes, diced – B5 Farms
• 2 golden tomatoes, diced – B5 Farms
• 8oz arugula – Bouldin Food Forest
• Broccoli Microgreens- Bouldin Food Forest
• Poblano garlic goat cheese – Goatilicious

Other Ingredients:

• 1 cup extra virgin olive oil
• Salt to taste

Directions: 

1. Dice the bread, tomatoes, and green onion.
2. In a large mixing bowl, combine the pickled red onions, green onions, tomatoes, peach salsa, and goat cheese. Gently toss until evenly mixed.
3. Lightly toast bread to make croutons, or add the diced bread directly into mixture.
4. Gently fold in the arugula and combine with olive oil. Salt to taste.
5. Serve chilled and top with microgreens!