First of all, I am sorry for the late posting; I had spent all my time finishing up a project that I will surely let you know later. 🙂 Because of that, I did not have any time to cook and photograph for the past 10 days. But now I am done, and I can blog again. Yay!!!!
Starting with this salad, panzanella salad that is. I can’t think of any salad that is more suitable for Spring/Summer than this Tuscun salad. When we have all kinds of tomatoes showing up at the farmers market and stale bread in the house, we inevitably end up making this beautiful salad as often as we can. It’s light, easy and also very filling.
I actually prefer fresh tomatoes over roasted ones for this recipe, but that’s just me. You can also add olives and salami to this salad combination. I left the quantity blank as you might want to use more or less of anything per your liking 🙂
Thank you so much for stopping by & Have a wonderful weekend.
- Tomatoes variety, fresh OR roasted
- Mozzarella balls
- Prosciutto, sliced
- Stale bread, sliced
- Onion, sliced
- Sun-dried tomato dressing
- Roasted the tomatoes for 10-15 minutes in 450F preheated oven; set aside. Mix all ingredients with dressing and toss to combine. The dressing is enough for 6 servings.
- You can also add olives and salami to this combination. I left the quantity blank as you might want to use more or less of anything per your liking 🙂
- 8 oz. sun-dried tomato in olive oil, drained
- 2 clove garlic, peeled
- 50g. pumpkin seeds
- 8 oz. fresh tomatoes, about 2-3 small tomatoes
- 80g. cheddar cheese, grated
- 2 tbsp. grated parmesan cheese
- 1/2 - 1 cup olive oil, if needed
- salt & pepper, to taste
- In a food processor, combine sun-dried tomato, garlic, pumpkin seeds, fresh tomatoes, cheddar cheese, parmesan cheese and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings per your liking.
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