Panzanella Salad

Ingredients

Rustic country loaf, exterior removed then cut into 1/2 inch dice

3 heirloom tomatoes cut into 1/2 inch dice

2 cups fresh ripe watermelon, cut into 1/2 inch dice

1/2 red onion, julienne

1/2 bunch basil, torn into 1/2 inch pieces

1/2 cucumber, cut into1/2 inch half-moons

4 oz. ricotta salata, coarsley grated

4 vine-ripened tomatoes, passed through a food mill

4 oz. DaVero Champagne Vinegar (can substitute)

3 oz. DaVero Extra Virgin Olive Oil “Dry Creek Estate” (can substitute) S&P, to taste

Directions

1. Toast bread in pre-heated oven at 375 degrees until well colored but not brown.

2. Reserve bread.

3. Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in mixing bowl with vinegar and oil.

4. Season to taste with salt & pepper.

5. Reserve vinaigrette.

6. In a large salad bowl combine all ingredients and toss well.

7. Season to taste.

8. Divide into 4 small salad bowls.

Recipe courtesy of Chef Victor Casanova