Panzanella Bread Salad

2 5-oz. bags croutons
2 cups loosely packed basil leaves (roughly torn)
2 cups NatureSweet® Cherubs® tomatoes (halved)
1 cup hothouse cucumber (thinly sliced)
1/4 cup red onion (thinly sliced)
1 yellow pepper (julienned)
1/2 cup Parmesan cheese (shaved)

Red Wine Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup fresh orange juice
3 cloves garlic (minced)
2 teaspoons fresh thyme leaves
3 teaspoons lemon zest
salt and pepper to taste

1. To prepare the vinaigrette, whisk together the vinegar, orange juice, garlic, thyme, and lemon zest in a large bowl.
2. Season to taste with salt and pepper.
3. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
4. Combine salad ingredients, add dressing.

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