Tuesday, June 03, 2014

Mexican-Inspired Panzanella Salad

Panzanella is a classic italian recipe for a summer salad made with tomatoes and stale bread. When I had extra jalapeño cheese bread on hand, I turned the recipe into a "torta" version with Mexican flavors for lunch. This would be a great way to use up any leftovers from taco night.

Mexican Panzanella Salad
Serves 2

2 cups of cubed jalapeño cheese bread
2 ripe tomatoes, chopped
1/4 cup cheddar cheese, diced
1/4 cup bell pepper, chopped
1/4 cup green olives
1/4 cup rainbow chard, chopped
1/4 cup onions, diced
3 tablespoons of salsa verde
Dash of vegetable oil

Brown the onions in a dash of vegetable oil in a non-stick pan on the stove top. Add the bread cubes to the pan to toast for a few minutes. Mix together the tomatoes, cheese, bell pepper, olives and rainbow chard in a large bowl and toss with the salsa. Toss in the toasted bread and serve immediately.

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