Caviar Recipes - White Balsamic Panzanella

White Balsamic vinegar makes our Panzanella Salad elegant and amazingly delicious.  Try this with recipe your ripe garden vegetables for a summer treat!

WHITE BALSAMIC PANZANELA

(MAKES APPROXIMATELY 4-6 SERVINGS)

INGREDIENT LIST:

GOOD EVO x ¼ cup

½ BAGUETTE x cut into ½ cubes

GARDEN TOMATOES x 2, cut into large cubes

CUCUMBER x 1, peeled & seeded cut ½ inch cubes

BELL PEPPER x 1, cut into ½ inch cubes

SWEET ONION x ¼ , thin sliced

FRESH BASIL LEAVES x 20, torn

GARLIC CLOVE x 1, minced

DIJON MUSTARD x ½ tsp

AGED WHITE BALSAMIC VINEGAR x ½ cup

GOOD EVO x ½ cup

SALT & PEPPER to taste

INSTRUCTIONS:

1. Heat ¼ cup of EVO on medium heat then sauté cubed bread until crispy then reserve.
2. In a large mixing bowl, combine the tomatoes, cucumber, bell pepper, red onion and fresh basil leaves – set aside.
3. Meanwhile, make the White Balsamic Vinaigrette by combining the minced garlic, Dijon mustard, white balsamic and ½ cup EVO in a jar, shake well to mix.
4. When ready to serve salad, combine toasted croutons, mixed vegetables & basil with the White Balsamic Vinaigrette – toss and season with salt & pepper to taste.
5. Let sit for 20-30 minutes before serving at room temperature to meld flavors
6. This salad is best eaten at room temperature within a couple hours so the bread is “crispy”