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Presented by Executive Chef Tim Groody and Daughter Kaitlyn Groody
Bread
1
2"x 4" slices crusty
olive
oil to brush on
Brush
bread with oil. Grill to toasty. Break into 8 pieces.
Panzanella
1 T
chiffonade basil
2 T
olive oil
1 T red onion diced or
sliced
1
Tsp balsamic vinegar
1 ½
T extra virgin olive oil
2 T
diced cucumber
1
baby artichoke cut in 6
1
cup arugula
3 ripe cherry tomato cut in 4
4
oz sliced fresh mozzarella
Toss
all ingredients in a bowl except cheese.
Toss in bread. Place cheese on a
plate and put salad on top. Drizzle with
a little extra virgin olive oil. Serve
and Enjoy!!!!!
