Panzanella Salad with a Red Wine Vinaigrette

Panzanella Salad with a Red Wine Vinaigrette
Panzanella Salad

Recipe provided by Chef Marc Vetri

l loaf Ciabatta 1-½ inch slice
Heirloom tomatoes - medium dice ½ cup
1/4 c Cucumbers - ½ inch flat diced and seeded
Basil - 5 leaves
Red Wine Vinaigrette - 3 tablespoons
Extra Virgin olive oil - 1 tablespoon
Salt - to taste
Pepper - to taste

·    Take the ciabatta and drizzle with olive oil and toast on the grill
·    Cut the ciabatta into 1/2 inch cubes
·    Combine tomatoes, cucumbers, and bread in a bowl and toss with vinaigrette
·    Season to taste with salt and pepper
·    Tear the basil leaves in half and add in

Red Wine Vinaigrette

Extra Virgin Olive Oil - 6 tablespoons
Red Wine Vinegar - 2 tablespoons
Salt - to taste
Pepper - to taste

·    Blend the vinegar and oil and mix until emulsified in a blender
·    Season to taste with the salt and pepper