Emerald city salad - panzanella salad

Indulge in the vibrant flavors of this Emerald City Panzanella Salad. A harmonious blend of fresh greens, juicy tomatoes, crusty croutons, and zesty dressing. A culinary delight!

Ingredients:

• 1/2 loaf sliced rustic bread
• 2 tablespoons pesto
• 1 pint cherry tomatoes, halved
• 1/2 cup mixed greens (basil, arugula, watercress, herbs)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot
• 1 clove garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon chopped fresh marjoram leaves
• 1/2 teaspoon fresh oregano
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Instructions:

1. Heat up a grill to medium heat.
2. Coat the bread slices with pesto and grill them until they have a slight char. Take the bread off the grill, dice it into 1-inch pieces, and place them in a serving bowl. Gently mix in the tomatoes, cheese curds, and the assorted greens.
3. Dressing: Combine the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil, salt, and pepper in a food processor. Pulse until mixed. Drizzle the dressing over the salad and allow it to absorb into the bread for 20 minutes before serving.

Summary:

• Calories: 1615 kcal
• Fat: 102 g
• Protein: 53 g
• Carbs: 126 g
• Potassium: 1589 mg
• Magnesium: 158 mg