Summer Panzanella

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   ["For the Vinaigrette:

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   In a small bowl, mix together the olive oil, salt, pepper, garlic powder and lemon juice. Set aside.", "Prep the Veggies:

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   Slice the cherry tomatoes in half or quarters, depending on how big they are (you want them to be bite size).

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   Remove the outer layer from the scallions (its usually a bit brown and tough) and cut them on the bias, into thin pieces.

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   Cut the red onion in half. Cutting from the root of the onion outwards, slice each half into 8 pieces.

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   Cut the pickling cucumbers in half and then into 1 inch pieces.", "In a medium sized serving bowl, add the cherry tomatoes, red onion, cucumbers, scallions, fresh basil, croutons and vinaigrette. Using a wooden spoon, toss everything together until evenly coated with vinaigrette. Let the salad rest for about 10-15 minutes before serving so that the croutons soften and the flavors marinate together."]

* Per serving · 4 servings · Values may vary.

No additional tips available.