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Panzanella Salad

Author/Submitted by: John Surla, Galleto Restaurant, Modesto, CA
Servings: 6
Categories: Haven't Tried / Salads

6  large  diced tomatoes, heirloom tomato
3  cups  cucumber, peeled, seeded, and sliced
3/4    red onion, shaved thin
6  tablespoons  capers
12    basil leaves, torn in small pieces
6  cups  croutons

Orange-Sherry Vinaigrette
1    orange, zested and juiced
1/4  cup  sherry vinegar
1  cup  extra virgin olive oil
1    shallot, minced

1. Salad: Mix all ingredients in a bowl and season with salt and pepper. Add 3 tablespoons of Orange-Sherry Vinaigrette to each salad and serve.

2. Orange-Sherry Vinaigrette: Mix all orange juice, zest, sherry vinegar, shallots, and drizzle with olive oil. Add salt and pepper to taste.

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