Honoring the Day, Celebrating Togetherness
This Memorial Day, we pause to remember and honor the brave individuals who have served our country. As we reflect on their sacrifices, may we also find joy in gathering with loved ones and sharing in the simple pleasures of the season.
Looking for the perfect dish to complement your celebration? Our Summer Panzanella Salad, made with grilled heirloom tomatoes, zucchini, and rustic country bread. This recipe is fresh, flavorful, and ideal for a backyard cookout.
Summer Panzanella Salad
Serves 8
For vinaigrette:
○ 3 tablespoons minced shallots or green onions, charred then minced ○ 2 tablespoons white wine vinegar
○ 2 tablespoons chopped fresh parsley
○ 2 tablespoons chopped fresh chives
○ 1 tablespoon Dijon mustard
○ 1 garlic clove, smashed
○ 1/3 cup olive oil, plus more
2 pounds heirloom tomatoes, charred on the grill,cut into 1-inch pieces 1 lb zucchini or summer squash, cut into ½ thick strips, grilled then cut into 1” pieces 1 loaf country bread (12 ounces), sliced 1/2 inch thick
2 bunches arugula, spinach or any mixed greens (6 ounces each), stems discarded (optional)
5 ounces goat cheese, crumbled (1 1/4 cups)
Fresh herbs: basil, parsley, thyme for seasoning
Whisk first 6 ingredients in a small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand for 30 minutes at roomtemperature before using.)
Light a grill. Brush the whole tomatoes, zucchini, onions and bread with olive oil and grill over high heat until toasted and lightly charred in spots. Let cool slightly, then cut the vegetables into 1” pieces and put in the vinaigrette. Cut, or tear, the bread into 1/2-inch cubes and place them in a separate bowl.
Add the bread and arugula to the vegetables along with the cheese and toss to combine. Serve right away.
