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Carolina Kitchen: Blue Ridge Panzanella

Carolina Kitchen: Blue Ridge Panzanellaby The Colorful Palate, Chef Don Paleno

by The Colorful Palate, Chef Don Paleno

Ingredients

  • 3-4 Tbs Olive Oil
  • 6 cups Old Biscuits or Bread, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 pound Looking Glass Creamery "Ridgeline" Cheese, diced into 1/2-inch cubes
  • 3/4 cup Hickory Nut Gap Farms Milano Salami, cut into 1/2-inch cubes
  • 2 each Large, Ripe Tomatoes, cut into 1-inch cubes
  • 1 each Cucumber, peeled, seeded and cut into 1-inch cubes
  • 1 each Red Bell Pepper, seeded and cut into 1-inch cubes
  • 1 each Yellow Bell Pepper, seeded and cut into 1-inch cubes
  • 1/2 each Red Onion, sliced thinly
  • 1/2 cup Fresh Basil leaves, torn into pieces
  • 1/2 cup Fresh Mint leaves, torn into pieces

For the vinaigrette

  • 1 tsp Garlic, finely minced
  • 1/2 tsp Whole grain mustard
  • 3 Tbl Apple Cider vinegar
  • 1/2 cup Olive Oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp Fresh crackd black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium size bowl, gently toss the old biscuits/bread cubes in olive oil, season with kosher salt and place on a baking sheet.
  3. Toast bread until deep golden brown.
  4. Add more oil as needed.
  5. For the dressing
  6. Whisk all the ingredients together.
  7. In a large bowl, mix the tomatoes, cheese, salami, cucumber, peppers, onions and herbs.
  8. Add the biscuit/bread cubes and toss with the dressing.
  9. Season liberally with salt & pepper.
  10. Serve.

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