Yield: 6 people
Sourdough Panzanella
Warm toasty sourdough, thick juicy tomatoes, fresh crisp red onion and cucumber, and creamy farmers cheese - This sourdough panzanella salad is the perfect summer dish.
Ingredients
- ½ loaf sourdough, cubed
- 8 oz lifeway kefir's farmers cheese, sub burrata
- 3 heirloom tomatoes, chunked, you can cut into smaller bite sized pieces if you prefer
- 3 mini cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ¼ cup fresh basil, chopped
Dressing
- ½ cup extra virgin olive oil, + 2 tbsp for toasting the bread
- ¼ cup red wine vinegar
- salt and pepper, to taste
Instructions
- Heat 2 tbsp of olive oil in a skillet on a medium high heat. Add in sourdough cubes and cook for about 5-7 minutes or until toasted.
- In a small bowl, combine extra virgin olive oil, red wine vinegar, salt, and pepper.
- Add cucumbers, tomatoes, sliced garlic, and onion together in a large bowl. Then add in toasted sourdough.
- Pour dressing over salad and toss to combine. Finally add in spoonfuls of farmers cheese and distribute over the salad. Top with fresh basil and enjoy!
Notes
- For best results, serve immediately!
- If you'd like to prep the salad ahead of time, toss the veggies with the dressing and store in an airtight container in the fridge. When ready to serve, quickly toast sourdough and garnish with farmers cheese and basil.
- I left the tomatoes chunky for better visual , but chopping the tomatoes smaller makes it a little easier to eat.
- Serve with protein of choice. It would be delicious with grilled chicken, fish, or steak.
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