True Panzanella Salad

Ingredients

• 1/4

  Loaf of bread (preferably a day old)

• 1

  Cucumber sliced

• 1

  Red onion thinly sliced

• 2

  Peaches cut into 1/2 inch cubes

• 1/2 c

  Strawberries tops removed and sliced

• 1 c

  Tomatoes cut into bite sized pieces (I used yellows because I loved the colors in the salad)

• 1/2

  Bunch mint rough chop

• 1/2

  Bunch parsley rough chop

• 1

  Packet of True Lemon

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• 1 tbsp

  Mustard for the vin

• 1 tbsp

  True Orange Ginger Seasoning for the vin

  2.47 Ounces2.47 Ounces (2 Pack)Add to Cart
• 2

  Packets of True Lemon for the vin

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• 1/4 c

  Sherry vinegar for the vin

• 1/2 c

  Neutral oil for the vin

• 2 tbsp

  Honey for the vin

• Salt and pepper to taste

Directions

1. *You can cut each of these any way that you would like as long as they are bite sized. I enjoy cutting things in different sizes because I like the way they look on my plate.
2. For the salad, in a saute pan on medium heat add in 3 tbs oil and wait until you see it shimmer.
3. Once you see the shimmer add in the cut bread and create croutons.
4. Sprinkle it with salt, and True Lemon.
5. Toss bread over a couple of minutes to make sure you have even coating.
6. Once you have achieved even coating, take the croutons off the heat. You should be having inner conflict, because you know you need to stop eating them, but they are so good that you cannot.
7. For the vin, In a bowl add in mustard, true orange, true lemon and sherry vin. Mix everything together very well.
8. Drizzle in neutral oil, whisk together and add in honey. Season with salt and pepper until desired flavor.
9. To finish, Combine all of the ingredients together in a large bowl, except croutons and vin.
10. In a separate bowl, toss the vin with the croutons. After a quick toss, remove the croutons and add them with the previous ingredients to the other bowl.
11. Add in ¼ cup of the vin and taste. If it needs more vin then add it, but we can always add and not take away.
12. The bread should get soft because of the previous dip in the vin. But it should avoid getting soggy.
13. Put on a plate, or just eat out of the big bowl. That's what I like to do.