WCAX.COM Local Vermont News, Weather and Sports-Picnic Week: Summer vegetable salad

July 19, 2011

Panzanella - Summer Vegetable Salad
Chef Courtney Contos
Culinary Coach and Food Writer

Serves 6

Ingredients:

• 2 pounds ripe juicy tomatoes, large dice
• 1/3 cup minced red onion
• 1-2 cloves pressed garlic
• 1/2 cup extra-virgin olive oil
• 3-4 tablespoons fresh lemon juice
• ¼ cup chopped fresh basil leaves
• 2 tablespoons chopped fresh mint
• Sea salt to taste and freshly ground black pepper
• Parmesan Croutons, recipe follows
• 2 cups trimmed arugula or salad greens
• Vermont Tarenaise cheese or wedge of Romano cheese, for shaving

Instructions:

1. In a bowl, combine the tomatoes, onion, garlic, olive oil, Dijon, lemon juice, basil, mint, salt, and pepper. Fold in the croutons and mix well. Let sit minimum 10 minutes.

2. Top each serving of tomato mixture with local salad greens. Using a vegetable peeler, shave some Tarenaise cheese on top.

Garlic & Cheese Croutons

Ingredients:

• 1/4 cup olive oil
• 2-3 cloves pressed garlic
• 6 cups cubed day-old bread (1/2-inch cubes)
• Sea salt and freshly ground black pepper
• 1/3 cup finely grated Romano

Instructions:

1. Preheat oven to 375 degrees.

2. Add the bread cubes to a large bowl and toss to coat with the olive oil and garlic. Season with salt and pepper. Transfer the bread to a baking sheet lined with parchment paper and sprinkle with cheese.

3. Bake, stirring once, until the croutons are crisp and lightly colored on the outside but still soft within, about 8-12 minutes. Let cool.

*Serve the salad as a first course or alongside grilled steak or chicken.