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We Olive Panzanella Salad Three Ways

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We Olive

(KUTV) Chef Josh Garcia from We Olive visited Fresh Living with a delicious Panzanella Salad Three Ways.

Chef Josh, why is this recipe so versatile?

One of the marvelous things about California extra virgin olive oil is that by changing this one ingredient you can change the flavor profile of an entire dish. For instance, this Panzanella salad is a terrific choice for a buffet or barbecue. It’s easy for you to make—and you’ll impress all of your hungry friends with the different choices. Today we’re using picual for its smooth black olive, grassy and tomato flavors; basil and lemon olive oil that has floral notes of Meyer lemon

The grand opening of your new location in Trolley Square is really exciting.

Yes, we are the first We Olive in Utah with lunch, dinner wine bar and, of course, oil and vinegars to take and use at home. Come experience a taste tour at We Olive, to discover your favorites. We have more than 25 domestic olive oils and peach, fig, pineapple balsamic vinegars.

Panzanella Salad with Prosciutto and Burrata

Ingredients:

  • 1 loaf of rustic bread, cut into 1-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 5 oz. baby arugula
  • 3 oz. thinly sliced prosciutto
  • 8 oz. burrata (a fresh Italian cheese made from mozzarella and cream)
  • Extra Virgin Olive Oil (picual, basil or lemon)
  • Aged Balsamic Vinegar
  • kosher salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes.
  2. In a large bowl, add a tablespoon of Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tablespoon of Aged Balsamic Vinegar and an additional tablespoon of Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad.
  3. Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Extra Virgin Olive Oil and season with salt and pepper.

For more information, visit WeOlive.com/salt-lake-city/

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