Panzanella Salad & Why Local Food Matters with Connie Flachs - RGK Cooking School Ep. 8

Panzanella Market Salad

INGREDIENTS

From the Farmers’ Market

• Zavels Family Farm Tomatoes

• VG’s Bakery English Muffin Bread

• Ocoee Creamery Garlic and Herb Goat Cheese

• Spring Creek Farm Mixed Greens

• Mountain Roots Farm Basil

• Spring Creek Farm Garlic Scapes

• Olde Virden’s Spicy Verde

From the Store

• Olive Oil

• Dijon Mustard

• Red/White/Balsamic Vinegar

• Salt

• Pepper

DIRECTIONS

1. Preheat oven to 350.

2. Chop 5 tomatoes and put in a colander. Salt them and place colander over bowl for 15 minutes.

3. Tear or slice 1/2 loaf of bread into bite-sized pieces. Toss with 2 tablespoons olive oil and sprinkle with salt and pepper. (Add Old Virden’s seasoning for a spicy option.) Spread on baking sheet. Bake 15 minutes until golden brown.

4. Remove colander from bowl and place in sink. Whisk ½ teaspoon mustard, 2 tablespoons vinegar, 2 chopped garlic scapes into tomato juice. Slowly whisk in ½ cup of olive oil. (I like to shake it in a mason jar.)

5. Add bread, tomatoes and 10 sliced basil leaves to the bowl with dressing and toss well. Add a few handfuls of mixed greens and dollops of goat cheese. Enjoy!

FOR MORE RECIPES AND FURTHER READING ON LOCAL FOOD SYSTEMS & INITIATIVES—

•  East Tennessee Local Food Guide 

• Slow Food Tennessee Valley 

• Slow Food USA  

• The Flavor Bible