Wednesday, July 2, 2008

Panzanetta Salad

3 Cups Corn Kernels
4- 5 Heirloom Tomatoes (or 1 lb grape tomatoes, cut in half)
2/3 Cup Finely chopped Red Onion
1/3 Cup Finely chopped Green Onion
1 lb. Fresh Mozzarella Balls
1/2 Loaf Crusty Italian Bread
Olive Oil
Preheat oven to 400. Cut Italian bread into cubes. Put bread cubes in a bowl and drizzle 1/4 cup of olive oil over them. Toss until evenly coated. Put on a cookie sheet sprayed with cooking spray. Bake for 8-10 minutes, or until crispy.
In large bowl, combine salad ingredients.
1/4 Cup Olive Oil
1/8 Cup Fresh Cilantro
1/8 Cup Fresh Basil
2 Tb. Fresh Mint
2 Tb. White Wine Vinegar
1 Tb. Lime Juice
2 tsp. Light Brown Sugar
1 Garlic Clove
Salt and Pepper to taste
Combine dressing ingredients in blender and puree until smooth. Pour over salad, toss and serve immediately.
May garnish with freshly torn basil and drizzle with balsamic vinegar, if desired.

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