48
MY
ROUSES
EVERYDAY
JULY | AUGUST 2014
PANZANELLA BREAD SALAD
For the Salad:
2–5 oz bags Fresh Gourmet® Classic Caesar Croutons
2 cups loosely packed fresh basil leaves, roughly torn
2 cups halved NatureSweet® Cherubs® Tomatoes
1 cup thinly sliced hothouse cucumber
1/4 cup thinly sliced red onion
1 yellow bell pepper, julienned
1/2 cup shaved parmesan cheese
Red Wine Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup fresh orange juice
3 cloves garlic, minced
2 tsp fresh thyme leaves
3 tsp lemon zest
salt and pepper to taste
DIRECTIONS
To prepare the vinaigrette, whisk together the vinegar, orange juice, garlic, thyme, and lemon zest in a large bowl.
Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well
incorporated.
In another bowl, combine the Fresh Gourmet® Classic Caesar Croutons, basil leaves, NatureSweet® Cherubs® To-
matoes, cucumber, red onion, and yellow bell pepper. Pour the vinaigrette over the crouton mixture and toss well
to coat. Let salad sit for 20 minutes until most of the dressing has been absorbed. Toss again and divide among
four plates. Garnish each salad with shaved parmesan and serve.
SERVINGS: 4 to 6
PREP TIME: 15 minutes
COOK TIME: 20 minutes
Available in the Produce Department at
ROUSES
