NEBO Panzenella Salad with Backyard Farms Tomatoes on the Vine
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Serves 4
- 1 large loaf of rustic bread, torn into pieces
- 3 Backyard Farms Tomatoes on the Vine, cut into chunks
- 6 dates, pitted and cut into small pieces
- ½ cup pine nuts
- 2 fennel bulbs, cut into bite size pieces
- ¼ cup red wine vinegar
- ¾ olive oil
- ¼ teaspoon oregano
- Pinch of black pepper
- Pinch of salt
Recipe courtesey of NEBO Cucina & Enoteca
Pre-heat oven to 375°F.
Toss bread in olive oil and place on cookie sheet in an even layer.
Place the cookie sheet with the bread in the oven and toast until crisp.
While the bread is toasting, cut the other ingredients and toss in a bowl. Add the pine nuts and toasted bread.
Put in a jar, cover and shake. Drizzle dressing over salad and toss salad again. Serve immediately.