Dipping Oil Panzanella Salad
(KTVI) – Josh Allen, from Companion, shows off an easy summer recipe using the new garlic parmesan dipping oil. The oil features a mix of olive and grape-seed oils blended with Champagne vinegar, capers, garlic and Parmesan. Sold in an 8.45-ounce bottle, the oil works well as a marinade, ingredient or drizzled enhancement to grilled meats or vegetables.
A terrific summer salad that takes just minutes to put together and takes advantage of all the great offerings of summer in St. Louis.
2 cups Companion bread, cubed
2 cups summer varietal tomatoes, diced
½ cup cucumber, thinly sliced
½ cup red onion, thinly sliced
6 leaves basil, torn
½ cup Companion Garlic Parmesan Dipping Oil
pinch kosher salt
pinch cracked pepper
Preheat oven to 350. Lightly toast bread cubes, about 10 minutes. While bread is in the oven, prepare tomatoes, cucumber, red onion and basil and gently combine with the dipping oil in a mixing bowl.
Remove bread, let cool slightly and then add to salad. Season with salt and pepper. Let stand, turning occasionally, for 10 minutes before serving.
Enjoy with your favorite grilled meats or with soup for a simple summer meal.
Visit the website for more recipes: www.companionstl.com/recipes