BuffaloSpree.com's Recipe of the week: Panzanella Salad



 

Recipe submitted by chef Mark Sciortino taken from Buffalo Spree's "Food for Four Seasons - Recipes from Buffalo's Restaurants"

 

Panzanella Salad

Serves 4

 

Vinaigrette

1 1/2 cup olive oil
1  cup red wine vinegar
Salt and pepper, to taste
1 teaspoon garlic, minced
1 teaspoon pesto

 

In a small mixing bowl combine oil, vinegar, salt, pepper, garlic, and pesto. Whisk together and set aside.

 

Salad

2 loaves stale Italian bread or baguette, cubed
1 cup low-moisture Mozzarella, grated
1/2 cup pepperoni, sliced
1/4 cup sweet onion, diced
1/4 cup hot Hungarian pepper, diced
1/4 cup carrot, shredded
1/4 cup celery, diced
1/4 cup red pepper, diced
1/4 cup canned artichoke hearts, halved
10 cherry tomatoes, halved
1/4 cup green olives, sliced

 

In a large bowl combine bread, Mozzarella, pepperoni, onion, hot pepper, carrot, celery, red pepper, artichokes, tomatoes, and olives. Mix gently and thoroughly. Add the vinaigrette and toss until bread cubes are well coated.

 

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