RECIPE OF THE WEEK

PANZANELLA SALAD

Just one of our easy-to-prepare recipes from the OFFICIAL PROVO FARMERS MARKET RECIPE BOOK.

Purchase now at the Provo Farmers Market each Saturday!

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PANZANELLA SALAD

Serves 6  

• 3 cups ciabatta, baguette, or sourdough bread

• cut into 1-inch cubes (preferably stale)*

• 6 tbsp extra-virgin olive oil, more to taste*

• 3⁄4 tsp sea salt, more to taste

• 2 pounds very ripe tomatoes (ideally a mix of varieties)*

• 6 oz fresh mozzarella, torn or cut into bite-size pieces

• 1⁄2 cup thinly sliced red onion

• 2 garlic cloves, grated

• 2 tbsp red wine vinegar, more to taste

• 1 tbsp chopped fresh oregano or thyme (or a combination)*

• 1⁄2 tsp Dijon mustard

• Black pepper, to taste

• 1⁄2 cup thinly sliced cucumber*

• 1⁄2 cup torn basil leaves*

• 1⁄4 cup flat-leaf parsley leaves, roughly chopped*

• 1 tbsp capers, drained

1. Preheat the oven to 4252 F. Spread bread cubes on a rimmed

   baking sheet and toss with 2 tablespoons of olive oil and a pinch of

   salt. Bake until they are dried out and pale golden brown at the

   edges, about 7 to 15 minutes. Let cool.

2. Cut tomatoes into bite-size pieces, transfer to a large bowl. Add

   mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or

   thyme (or a mix), and1⁄4 teaspoon salt. Toss to coat and set aside.

3. In a medium bowl, combine remaining 1 tablespoon vinegar,

   mustard, 1⁄4 teaspoon salt and black pepper to taste. Whisk

   constantly and slowly drizzle in remaining 4 tablespoons olive oil

   until mixture is thick. Stir in cucumbers, basil and parsley.

4. Add bread cubes, cucumber mixture and capers to the large bowl

   of tomatoes, toss well. Let sit for at least 30 minutes and up to 4

   hours before serving. Toss with more olive oil, vinegar, and salt just

   before serving.

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