Got to Be NC
Recipe by: Lisa Prince

Tomato and Cucumber Panzanella Salad

This fresh light summer salad is perfect on a hot day. The flavors of the ingredients speak for themselves.

Servings: 2
Cook Time: Prep Time: 5 minutes; Total Time: 10 minutes
Meal Type: Side Dish
NC Ingredients: tomatoes, basil, cucumber, cheese

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Ingredients

1
large cucumber, peeled and de-seeded
1
pint grape tomatoes, mixed varieties cut in half
4
slices crusty French bread cut into cubes
Salt and Pepper to taste
4
Tbsp. EVOO
1
Tbsp. white balsamic vinegar
1/4
cup shaved Parmesan cheese
2
Tbsp. fresh basil, shredded

Directions

Cut the cumber long way and remove the seeds with a spoon. Then slice long way again and cut into cubes about the same size as the grape tomatoes that are cut in half. In a large bowl, combine the cucumber, tomatoes and bread. Season with salt and pepper.

In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper.

Drizzle olive oil mixture onto salad and toss to coat. Add in the cheese and basil and gently toss to combine before serving.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.