2. Panzanella Salad with Linguica

2. Panzanella Salad with Linguica
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Indulge in the vibrant flavors of summer with our tantalizing twist on panzanella salad, featuring crisp cucumbers, juicy kumato tomatoes, and rustic linguica croutons, all tossed in a zesty local extra virgin olive oil. Paired perfectly with our L'enfant du Pape blend, this combination will transport your taste buds to a Mediterranean paradise.
Ingredients
  • 4 kumato tomatoes | diced
  • 1 english cucumber | diced
  • 1 cup ciabatta bread |diced
  • 1 cup extra virgin olive oil + 2 Tbsp | recommended: Outlaw Blend from La Panza
  • 1 cup linguica
  • 1/2 cup tamari soy sauce
  • 1 bunch basil | chiffonade
  • 4 capers
  • salt & pepper to taste
Directions

Cook linguica in 2 Tbsp extra virgin olive oil, remove from heat, drain and set aside. Reserve cooking oil and toast 1 cup ciabatta baguette over medium fire until golden brown. Line a cooling rack with a paper towel, transfer the ciabatta croutons and let cool.

Mix diced kumato tomato, English cucumber, croutons and linguica and dress with tamari soy sauce and olive oil. Season with salt and pepper to taste.

To serve

Divide mixture into four small bowls, top each serving with 1 tsp capers and garnish with basil chiffonade.