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Panzanella Salad
Salad:
12 sweet cherry tomatoes, halved
¼ cup English cucumbers, thinly sliced
¼ cup red onion, thinly sliced
¼ Kalamata olives, sliced
2 cups croutons
2 teaspoons fresh basil, chopped, divided
Salt/pepper to taste
½ cup goat cheese
1 teaspoon extra virgin olive oil
4 celery hearts
Sweet Onion Vinaigrette Dressing
¼ cup sweet onions, diced
¼ cup olive oil
½ Tablespoon Dijon mustard
2 Tablespoons rice wine vinegar
In a large salad bowl, combine the tomatoes, cucumbers, onions, olives, croutons and basil. Toss well, season with salt and pepper.
To serve, divide the salad among four bowls. Top with goat cheese and drizzle with olive oil. Garnish with celery hearts and basil.
Can be served with Sweet Onion Vinaigrette Dressing. To make the dressing, combine all ingredients and mix well.
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