Refreshed Panzanella Salad
- 6 cups assorted fresh farmers market greens
- 1 baguette (cubed)
- 2 tablespoons olive oil (for the croutons)
- 2 red tomatoes
- 2 cups cubed heirloom tomatoes (red and yellow)
- ¼ cup sliced cucumber
- 1 tablespoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Sea salt and black pepper (to taste)
- 1 tablespoon fresh basil (for garnish)
- Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
- Dab the bread slices with olive oil and place on a sheet tray. Toast them for about 10 minutes at 350°F until golden. Remove from the oven.
- Make the dressing: Place the Dijon mustard in a medium-sized mixing bowl. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix smooth. Season with salt and pepper.
- Toss the greens in a salad bowl with the dressing and add the croutons followed by the cubed heirloom tomatoes and sliced cucumbers. Garnish with fresh basil.
- Serve immediately or refrigerate up to 4 hours before serving.