Panzanella Salad with Caramelized Onion Vinaigrette
Entree / Salad
This is a rustic, Italian salad made with crusty bread, fresh tomatoes, and basil gets a savory twist with the addition of our Balsamic Caramelized Onion Spread. Add mozzarella cheese for something special.
1 Loaf of Crusty Italian Bread, cut into cubes
3 cups Tomatoes, diced fresh
2 cloves Garlic, minced fine
3 Medium Shallots, sliced thinly
Basil and Parsley to taste
1/2 cup Extra Virgin Olive Oil, plus more for the bread
1 jar Robert Rothschild Farm Balsamic Caramelized Onion Spread
3 Tbsp. Dijon Mustard
Salt and Pepper to taste
Heat oven to 325 degrees F.
Toss cubed bread in just enough olive oil to moisten.
Spread the bread into an even layer onto a sheet pan and toast lightly for 15 minutes to just dry out the bread.
Transfer into a large bowl. Add remaining vegetables to the bread and toss to combine. Set aside.
In a separate bowl whisk together the mustard and Caramelized Onion Spread. While whisking, stream in the olive oil until approximately ¼ of a cup has been added.
Stop and taste the dressing; add more olive oil to soften the acidity and sweetness if desired.
Add the dressing to the salad just prior to serving.
Season with salt and pepper to taste and enjoy!
When serving, drizzle each serving with a small amount of additional extra virgin olive oil.