For meals

panzanella salad

9 months ago

Cook : 00:15



For the Dressing:

●1/2 Tbsp chopped garlic
●1/2 Tbsp Dijon mustard
●1 Tbsp capers
●1/2 Tbsp Worcestershire sauce
●1 Tbsp balsamic vinega
r●3 large basil leaves
●1/2 cup olive oil
●1/8 tsp pepper

For the Salad:

●1 cup chopped tomatoes
●1 cup croutons
●1/4 cup thinly sliced red onion
●6 large basil leaves, chopped
●1/4 cup crumbled feta cheese
●1/2 head romaine heart, thinly sliced
●Optional: 1 Tbsp capers



1. To whip up the dressing, combine the garlic, capers, basil leaves, Dijon mustard,Worcestershire sauce, and balsamic vinegar in a food processor or blender. Startblending and gradually pour the olive oil as you blend. Season with pepper andset aside. (Excess dressing can be stored in the refrigerator for up to 7 days)

2. In a large salad bowl, toss the tomatoes, red onion, croutons, basil, capers, andfeta cheese. Add 2 tablespoons of the dressing and toss to coat, adding more ifneeded but not more than 3 tablespoons.

3. Place the romaine lettuce in a large platter and top the tossed panzanella, then serve.