Seasonal Recipes

Panzanella Salade

Serves 5


1 la Madeleine Baguette, cut into ¾-½ inch cubes

4 Tbsp. Olive Oil, + more for finishing

1 Tbsp. Sea Salt

½ tsp Granulated Garlic

2 lbs Heirloom Cherry Tomatoes, halved

3 fresh peaches, diced in ½ inch pieces

8 oz Fresh Mozzarella, diced or in small balls

½ Red Onion, thinly sliced

3 Cucumbers, in ¼ inch slices, Persian cucumbers preferred!

2 Tbsp. Rice Wine Vinegar

1 Tbsp. Dijon Mustard

Handful Fresh Basil, torn

2-3 sprigs Fresh Thyme, picked

1 tsp Red Pepper Flakes

Handful Fresh Parsley Leaves


Optional for finishing: Extra Virgin Olive Oil, Sea Salt, and Freshly Cracked Black Pepper


Heat oven to 400°F.  Toss Cubed Bread in Olive oil, salt and granulated garlic.  Spread out in a single layer on a foiled sheet tray and bake for 5-7 minutes or until the bread has a nice golden brown.  After baked, set aside and allow to come to room temperature.

In a large bowl toss all other ingredients to evenly mixed.  Add bread chunks and toss to make sure bread is well coated.  Refrigerate and allow to salad to “marinate” for 30 min- 4 hours before serving.  Toss salad again before serving. Finish with additional Extra Virgin Olive Oil, Sea Salt, & Freshly cracked black pepper if desired.

French Press