From the Kitchen: Panzanella Salad

It’s a new year which means everyone has new goals to kickstart the year in the right direction. During January in particular we all start our health and wellness goals. Here is a recipe for a delicious non-traditional salad that isn’t boring and packs a lot of flavors that are pleasing to the palate and will help us all get that health boost to start us off in the right direction.

Panzanella Salad

INGREDIENTS

• Homemade croutons(you could also substitute for store bought if you are pressed for time)
• 4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt

Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• ½ teaspoon dried oregano, plus extra for garnish
• 1 large clove garlic
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• ½ small red onion, thinly sliced

Salad

• 1 pound cherry or grape tomatoes, halved
• 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
• 8 ounces fresh mozzarella or feta
• ⅓ cup roughly chopped fresh basil (about ½ ounce)
• 2 tablespoons thinly sliced Kalamata olives and/or capers
• Add any additional seasonal vegetable as you wish