Purslane Panzanella Salad Recipe

Name: Purslane Panzanella Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 6 ounce Italian style rustic bread (with crusts); ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; ½ teaspoon kosher salt; freshly cracked black pepper (to taste); 2-3 good size heirloom tomatoes (or more if small, about 4 cups chopped); ½ red onion; 2 cup purslane (loosely packed); 1 cup whole fresh basil leaves (loosely packed); 4 ounce diced aged goat cheese (optional)

Ingredients

6 ounce Italian style rustic bread (with crusts)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon kosher salt
freshly cracked black pepper (to taste)
2-3 good size heirloom tomatoes (or more if small, about 4 cups chopped)
½ red onion
2 cup purslane (loosely packed)
1 cup whole fresh basil leaves (loosely packed)
4 ounce diced aged goat cheese (optional)

PREP TIME 15m	COOK TIME 12m	TOTAL TIME 27m
YIELD 4 servings

Instructions

Slice or tear the bread into bite-sized cubes. Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden.
Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 8 to 12 minutes, tossing once or twice during baking. Do not toast the bread all the way.
Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
Shake or mix the vinaigrette again just before serving. Chop the tomatoes and cucumber into bite-sized pieces. Slice the onion into thin slices.
Combine the bread, tomatoes, cucumbers, and onion in a large mixing bowl. Pour the vinaigrette over top and fold to thoroughly combine. Let the salad sit at least half an hour or up to 4 hours before serving.
Stir occasionally so the juices and vinaigrette are evenly distributed. Just before serving stir in the purslane and basil. Garnish with goat cheese (if using).