A vibrant twist on the classic Italian Panzanella, this salad combines rustic charm with bold, savory flavor. Juicy, sun-ripened tomatoes and crisp cucumbers are tossed with croutons that soak up a light vinaigrette of olive oil, vinegar, and fresh herbs.
Thin slices of Induveca salami add a rich, smoky depth and a hint of spice, perfectly complementing the freshness of the vegetables. Finished with red onions and fragrant basil, this salad has a satisfying balance of textures and flavors
Ingredients
- 1 cup sliced cucumber
- 1 cup sliced tomato
- ½ cup sliced red onion
- ⅓ cup black olives
- ⅓ cup roasted red pepper
- 2 cups of croutons
- 1 cup Induveca Salami
- ¼ cup olive oil
- ¼ cup Lemon Juice
- ¼ Goat Cheese
- 2 tablespoons chopped parsley
- 1 tablespoon chopped
- 1 piece of basil
Instructions
- Julienne or cut all of the vegetables and salami into strips and put them all in a bowl
- Your next step is to season your mix with olive oil, herbs, lemon and even salt if you desire it
- Once all your ingredients are in the bowl together, now it’s time to mix everything.
- Serve chilled or at room temperature.
