Panzanella Salad with Edible Flowers
Yield; Serves 4
Cook time; 15-20 minutes
Ingredients
- ½ cup plus 2 tbsp extra virgin olive oil, divided
- 3 cups 1-inch cubed sourdough bread
- 1-2 ripe heirloom tomatoes, cut into 1-inch pieces
- ½ English cucumber, seeded, cut into 1-inch pieces
- ¼ Red onion, thinly sliced
- 4 oz Fresh mozzarella cheese, cubed into 1- inch pieces
- ½ cup Fresh basil leaves, torn into bite size pieces
- ¼ cup red wine vinegar
- 1 clove fresh garlic, minced
- 1 tsp kosher salt OR Edible Flower Finishing Salt
- 1 tsp fresh ground black pepper
- Edible Flowers, washed and trimmed as needed (we recommend chive blossoms, nasturtium flowers, snapdragon petals, and flowering basil) shoot for ½ a cup!
Preparation
- Add 2 tablespoons of olive oil to a large skillet. Bring to medium heat and add the cubed bread to the skillet. Toss to coat. Cook the bread until golden, about 5 minutes. Transfer to a plate to let cool. Set aside.
- In a large bowl, add the tomatoes, cucumbers, red onion, mozzarella, basil, and the cooled bread. Lightly toss to combine.
- In a small bowl or mason jar, add the olive olive, red wine vinegar, fresh garlic, edible flower finishing salt, and black pepper. Whisk or shake well until fully combined.
- Drizzle the dressing over the salad mixture and toss gently. Garnish with your edible flowers & enjoy!