PANZANELLA SALAD ENJOY DAN:

                               PANZANELLA SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-tablespoon olive oil

1/2-loaf of ESSENTIAL BAKING COMPANY organic Ciabatta bread cut into 1-inch cubes

1 teaspoon seas salt

2 ripe tomatoes cut into 1-inch cubes

1 English cucumber, unpeeled, seeded and slices 1/2-inch thick

2 bell peppers (red and green) seeded and cut into 1-inch cubes

1/2-onion, thinly sliced

1 garlic clove, finely sliced

15 basil leaves, coarsely chopped

Parmesan cheese shavings

VINAIGRETTE:

1 garlic clove, finely minced

1/2-Dijon mustard

3 tablespoon balsamic vinegar

1/3-cup olive oil

A pinch of Italian seasoning

1 teaspoon lemon pepper

DIRECTIONS:

1.   Heat oil in skillet over medium-heat when sizzling.

2.   Add bread and salt, tossing frequently for 10 minutes, until browned.

3.   Set aside.

 VINAIGRETTE:

1.   Whisk all the ingredients together.

DIRECTIONS:

1.   In a salad bowl, mix tomatoes, cucumber, bell peppers, onion, garlic and basil.

2.   Add the bread cubes, and toss with the vinaigrette.

3.   Season with sea salt and freshly ground black pepper to taste.

4.   Top with Parmesan shavings.

ENJOY DAN:                                                             BON-APPETITE!!