- 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.
