EMERALD CITY SALAD - PANZANELLA SALAD

Emerald City Salad - Panzanella Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

1/2 loaf sliced rustic bread
2 tablespoons pesto
1 pint cherry tomatoes, halved
8 ounces cheese curds (recommended: Mt. Townsend)
1/2 cup mixed greens (basil, arugula, watercress, herbs)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot
1 clove garlic
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh marjoram leaves
1/2 teaspoon fresh oregano
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat a grill to medium.
Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.