"If you haven’t tried Panzanella yet, this is going to be your new favorite food. This salad is tossed with buttery toasted bread cubes, plenty of veggies, and some amazing all-natural al fresco chicken sausage. This makes the perfect summer meal and is so quick and easy to throw together."
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced
1 red onion, diced
2-3 bell peppers, diced
1 baguette, cubed
3-4 large tomatoes
1 cucumber, diced
1 16-oz package fresh mozzarella cheese balls
1/2 cup olive oil
1/4 cup balsamic vinegar
1 lemon
salt and pepper to taste
Optional: torn basil for topping
Directions:
- 1Preheat oven to 375ºF.
- 2Toss cubed baguette with olive oil, salt, and pepper, then place in a single layer on a baking sheet. Bake for 5-7 minutes, until the bread is nicely toasted.
- 3In a grill or frying pan, cook sausage until browned, 3-4 minutes. Set aside.
- 4In the same pan, sauté chopped peppers, onion, and garlic for 3-4 minutes. Add sausage back to the pan and cook for a few more minutes.
- 5In a separate container, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, and the juice of lemon with salt and pepper to taste.
- 6Combine toasted bread cubes with sausage mixture, tomatoes, cucumbers, and mozzarella cheese. Toss with the dressing and let sit for 10 minutes before serving.
