Panzanella Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Panzanella Salad

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    Panzanella Salad
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    Got tomatoes?

    • 2 cups chopped tomatoes (1 inch cubes)
    • 2 cups croutons
    • ½ cup thinly sliced red onion
    • 12 large basil leaves chopped
    • ½ cup feta cheese crumbled
    • 2 tablespoons capers - optional
    • 4-6 tablespoon dressing
    • 1 head romaine heart sliced thinly

    In a large mixing bowl combine the chopped tomatoes, croutons, red onion, basil, crumbled feta cheese, and capers. Then toss with 4 tablespoons dressing and taste. Add more dressing if necessary, up to 6 tablespoons. Arrange sliced romaine lettuce on the bottom of a large platter. Top with tossed panzanella and serve.

    Makes 4- 6 salads

    Dressing

    • 1 tablespoon chopped garlic
    • 1 tablespoon Dijon mustard
    • 2 egg yolks
    • 2 tablespoons capers
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons balsamic vinegar
    • 6 large basil leaves
    • 1 cup olive oil
    • ¼ teaspoon black pepper

    Place garlic, Dijon mustard, egg yolks, capers, Worcestershire sauce, balsamic vinegar, and basil leaves in the beaker of a blender. Then while the blender is running drizzle the oil in a slow steady stream. Season with black pepper and reserve. Keeps for up to 1 week in the refrigerator.