Cooking Classics: Panzanella Salad

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Cooking Classics

The Technique 

Panzanella Salad

A Panzanella Salad is a classic bread based dish featuring seasonal summer vegetables such as vine ripened tomatoes, onions & cucumbers. A little bit of feta heightens the salad just so for an exceptional flavor enhancement. A homemade Multigrain Baguette enhances this particular formula which provides sound nutritional value while a quick to prepare Basil Vinaigrette offers tang & fresh from the herb garden taste. Learn how to make this irresistible summer salad with your very own homegrown tomatoes

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Panzanella Salad
makes 4 servings

4 cups Multigrain Bread, cut into 1/2-inch pieces
2 Roma tomatoes, quartered
1 1/2 cups assorted cherry, pear & grape tomatoes
1/2 medium cucumber, thinly sliced
1/4 small sweet onion, thinly sliced
A handful of fresh basil leaves
Kosher salt & freshly ground pepper
Basil Vinaigrette
1/2 cup crumbled feta

Preheat the oven to 350 degrees. Place the Multigrain Bread cubes on a half sheet pan. Bake 8 minutes or until lightly toasted. Cool completely. Combine the tomatoes, the cucumber, the onion & the basil in a large bowl. Sprinkle with a little kosher salt & pepper. Drizzle with half of the Basil Vinaigrette, then toss in the bread & coat well. Let stand 5 minutes. Drizzle with additional vinaigrette, if desired. Divide between plates & sprinkle with the feta cheese.

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makes about 3/4 cup

2 tsp Dijon mustard
2 tsp sugar
1/3 cup oil
1/4 cup white wine vinegar
1 small clove garlic, pressed 
1 Tbsp chopped fresh basil 
Kosher salt & freshly ground pepper

Combine the mustard & the sugar in a small bowl. Whisk in the oil in a slow steady stream until well blended & emulsified. In a measuring cup, whisk together the vinegar, the garlic, the basil & a smattering of salt & pepper. Pour the vinegar mixture into the mustard mixture, whisking constantly, in a slow, steady stream. Use as directed in specific recipe applications.

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{testing notes}

How To Toast Bread

Multigrain Baguettes, Rustic Batards & a host of other irresistible breads including Ciabatta may be use to make seasonal salads & croutons. The key is to bake the cubes just long enough so as to lightly toast it. If it is too crisp, the salad will be difficult to eat & sometimes the bread may become too chewy which makes for a disappointing effort. In order to prepare this particular recipe, expect to use approximately 9-ounces of the baguette which will yield 4 cups of bread cubes.

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Preheat the oven to 350 degrees. Place the Multigrain Bread cubes on a half sheet pan. Bake 8 minutes or until lightly toasted. Cool completely.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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