Gilroy Garlic Festival Recipe: Tomato Garlic Panzenella Salad

article image
Photo by jeffreyw/Courtesy Flickr; http://www.flickr.com/photos/jeffreyww/5241903505/sizes/m/

Tomato Garlic Panzenella Salad
SERVES 6 TO 8

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

Salad:
• 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.

To read the main article, click here.

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!