Name: Panzanella - Mediterranean Tomato and Cucumber Salad
Cuisine: Mediterranean
Ingredients: 3 cup toasted croutons, cut into inch size cubes (I cube a loaf of SOURDOUGH BREAD and dry it overnight, but you could also put it in a 325-degree oven for 10 minutes); 2 lb ripe tomatoes; 4-5 Persian cucumbers; 1 red bell pepper; half a red onion, sliced thin and soaked in a mixture of a few tablespoons of sherry vinegar and water (this mellows the sharp onion flavor); 10 oz fresh mozzarella; 1 avocado; large handful fresh basil; 1 cup Vinaigrette dressing; salt and pepper to taste

Lemon Herb Vinaigrette

Print Recipe

Author: Roni Proter
Category: Dressings

Ingredients

Units Scale

1 lemon, juiced
1 clove garlic
1 tsp of Dijon mustard
pinch of salt
pinch of pepper
pinch of sugar
1 tsp of fresh herbs (you can use parsley, dill, chives, or if using dried herbs, Herbs de Provence works best, but reduce to half a teaspoon)
1/3 cup extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

Chop the garlic, add some salt and mash my knife back and forth until it becomes a paste, so you don’t bite into any raw garlic pieces. Add Dijon mustard, herbs, salt, cracked pepper, lemon juice, and extra virgin olive oil.

Notes

I store it in a mason jar for easy pouring.

Keywords: Lemon Herb Vinaigrette

Find it online: https://dinnerreinvented.com/recipes/panzanella-italian-summer-tomato-salad/