Pita Panzanella Salad Recipes

PITA PANZANELLA SALAD

Steps:

• Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.
• Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.
• Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

EMERALD CITY SALAD - PANZANELLA SALAD

Steps:

• Preheat a grill to medium.
• Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
• Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.

PANZANELLA BREAD SALAD

Steps:

• Preheat oven at 350 degrees F/200 degrees C.
• Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown.
• Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator.
• Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix in. Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil.
• In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper.
• Combine the croutons and asparagus with the dandelion salad.
• For serving: Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top.