Navidi's Panzanella Salad

Navidi's Panzanella Salad 


• 1 French baguette, cut into 1 in. cubes

• 2-3 medium tomatoes, diced

• 1/2 cucumber, seeded and diced

• 1/2 bell pepper, diced

• 1/2 red onion, thinly sliced

• 4 anchovy filets

• 1 Tbsp. capers

• 2 cloves garlic, diced

• 1/3 cup Navidi's Seasonal Extra Virgin Olive Oil (medium or robust intensity)

• 2 Tbsp. Navidi's Lavender Balsamic

• salt & black pepper, to taste

Directions: Spread bread out in a single layer on a baking sheet, drizzle with 1-2 Tbsp. Navidi's Olive Oil, salt, & pepper and toast at 350F until dry and crispy.  Pulse garlic, anchovies, and capers in a food processor until pureed.  Put the pureed mixture into a large salad bowl.  Add the remaining Navidi's Olive Oil and Lavender Balsamic, salt and pepper to taste, and blend thoroughly with a fork.  Add the cubed bread and diced tomato, cucumber, bell pepper, and onion and toss thoroughly to coat.  Chill for 30 minutes before serving.  Enjoy!