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Refreshed Panzanella Salad

Judy Doherty
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Course Salad

Ingredients
  

  • 6 cups assorted fresh farmers market greens
  • 1 baguette cubed
  • 2 tablespoons olive oil for the croutons
  • 2 red tomatoes
  • 2 cups cubed heirloom tomatoes red and yellow
  • ¼ cup sliced cucumber
  • 1 tablespoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • Sea salt and black pepper to taste
  • 1 tablespoon fresh basil for garnish

Instructions
 

  • Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
  • Dab the bread slices with olive oil and place on a sheet tray. Toast them for about 10 minutes at 350°F until golden. Remove from the oven.
  • Make the dressing: Place the Dijon mustard in a medium-sized mixing bowl. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix smooth. Season with salt and pepper.
  • Toss the greens in a salad bowl with the dressing and add the croutons followed by the cubed heirloom tomatoes and sliced cucumbers. Garnish with fresh basil.
  • Serve immediately or refrigerate up to 4 hours before serving.