Spring Panzanella Salad

Spring Panzanella Salad

by Bell Market Chef Erika

MARKET Ingredients: 

• 1 bag garlic, parmigiano, and olive croutons (@theyellowpumpkinbakery)

• 3 beefsteak tomatoes, cored and large diced (@southernstarfarms_tx)

• 1 pint Row 7 snow peas, stems removed and sliced on a diagonal (@luminariaacres)

• 2 tsp olive dirt (@goodolive)

Other Ingredients: 

• Apple cider vinaigrette 

  • 3 Tbl apple cider vinegar

  • 1/3 cup olive oil

  • Pinch of salt and black pepper 

Directions:

1. Place prepared veggies in a large bowl.

2. Make the vinaigrette in a small bowl by slowly whisking the olive oil into the vinegar. Season as needed.

3. Pour vinaigrette over salad and let stand for 20 minutes to allow the flavors to meld together and the croutons to soften a bit. Toss in olive dirt.

Note: Diced sourdough can be a substitute for the croutons. You can also swap in your favorite veggies — add chopped bell pepper, red onion, chopped sauteed broccolini, etc. This salad is also excellent with hunks of fresh mozzarella tossed in.