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Gilroy Garlic Festival Recipe: Tomato Garlic Panzenella Salad

Try this delicious combination of garlic croutons and fresh salad from the Gilroy Garlic Festival.
By Rose Burtchby
June/July 1997
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Photo by jeffreyw/Courtesy Flickr;

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Tomato Garlic Panzenella Salad

• 1/2 loaf French bread, cut in 1' cubes (approximately 4 cups)
• 1/4 cup olive oil
• 1 tablespoon garlic salt

• 5 tomatoes, diced
• 1 onion, chopped finely
• 2 cups arugula or basil, torn into pieces
• 1/2 cup balsamic vinegar
1/2 cup olive oil
• 7 garlic cloves, crushed
• 1 12-ounce jar roasted red peppers, drained and diced
• 1 cup Kalamata olives, pitted and chopped
• 1/2 cup toasted pine nuts
• Salad greens as needed (optional)
• 8 ounces fresh goat cheese (optional)

1. To make the croutons, sauté the bread in the olive oil until lightly browned but soft inside, about 5 minutes. Sprinkle with the garlic salt. 2. To make the salad, combine the first nine salad ingredients in a large bowl, then add croutons. Serve immediately on a bed of greens and sprinkle with goat cheese if desired.

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