You’ll be making this salad all summer long
So fresh, so fast.
PANZANELLA SALAD Recipe by Jessica Roy of Shiso Kitchen
Serves 4-6 people
1 baguette, cut into 1-inch cubes (about 4 cups) 2 large tomatoes, seeded and diced into 1/2-inch pieces 1 English cucumber, halved, seeded and cut into 1/2-inch slices 1 shallot, finely minced 1/4 cup fresh basil leaves, chiffonade (about 20 leaves) 1/8 cup balsamic vinegar 1/4 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons sugar or honey
1. Spread the plain bread cubes on a baking sheet, and toast bread in a 400-degree oven for 10 minutes until golden brown on the edges. Remove from the oven and allow it to cool.
2. In a large bowl, toss together tomatoes, cucumber, shallots, basil, and toasted bread cubes.
3. Combine vinegar, oil, mustard, and honey in a jar with a tightly fitting lid. Shake until combined.
4. Drizzle dressing over salad ingredients, and gently toss to coat. Season with salt and pepper as desired. Allow to stand at room temperature for 10 minutes before serving.
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