Panzanella Salad
Servings
1 227-g. serving
Prep Time
15 minutes
Share
Ingredients
- 85 g. Sienna Bakery Ciabatta Bread, thawed
- 28 g. Extra Virgin Olive Oil
- 85 g. English Cucumber, seeded and sliced into moons
- 4 ct. Cherry Tomatoes, sliced in half
- 3 ct. Pitted Kalamata Olives, sliced in half
- 9 g. Markon Spanish Onions, thinly sliced
- 1 Tbsp. Markon Fresh Basil, julienned
- 43 g. Pepper Mill Classic Italian Dressing
Recipe Preparation
PREPARE THE PANZANELLA SALAD
- Cut the ciabatta bread into 2.54 cm. pieces. Place the bread in a stainless steel mixing bowl and drizzle with olive oil.
- Char-grill until golden on all sides.
- Seed and slice the cucumbers into half moons. Slice the cherry tomatoes and Kalamata olives in half. Slice the Spanish onion into thin slices. Julienne the basil.
- Place the grilled bread in a stainless steel mixing bowl and add the cucumbers, tomatoes, olives, onions and basil.
- Drizzle with Italian dressing and mix thoroughly.
- Serve on a chilled serving plate or bowl.
English (Canada) 
Français du Canada 
