Panzanella Salad with Organic Citrus Balsamic Vinagar
Courtesy of Keli Sim DeRitis Poggi Bonsi, www.poggibonsigifts.com
1 Loaf crusty Italian or French bread
2 Pickling or Persian cucumbers
2 cups cherry tomatoes
½ Sweet onion, thinly sliced
¾ cup Marino Organic Extra Virgin Olive Oil
1 Bunch basil stems removed, chiffonade
2 Cloves Garlic, minced
2 Tbsp Ritrovo Selections Organic Citrus Balsamic Vinegar
Casina Rossa Herbs & Salt, to taste
Preheat oven to 300° F. Cut bread into 1 inch cubes, arrange on a baking sheet and drizzle with ¼ cup Marino Organic EVOO.Place the pan in the oven for 20-25 minutes, until crisp and slightly browned. Remove bread from the oven and cool.
In a large bowl, combine cucumber, tomatoes, onion, and bread cubes. In a small bowl whisk together ½ cup Marino Organic EVOO, Ritrovo Selections Organic Citrus Balsamic Vinegar, garlic and Casina Rossa Herbs & salt.
Pour over the salad ingredients, tossing gently. Garnish with basil leaves.
Cover and allow to rest at room temperature for an hour or two before serving.