A fun take on a classic, our Concertino™ Mini Grape Tomato Panzanella Salad is a fresh recipe that is hearty enough to eat as a light supper or lunch.
- Bring rice wine vinegar to a boil with honey and pour over sliced peppers.
- Crush the new potatoes with your hand and lightly warm them in a pan with a little oil. Place the potatoes, tomatoes, radishes and pickled peppers in a bowl with herbs, oil and vinegar. Season with a big pinch of salt and a bit more vinegar if preferred.
- Place in a bowl and sprinkle chunks of feta over the salad. Finish with chopped parsley, torn basil, and a little more balsamic vinegar.
Recipe Created By
Owner, Chef of Fable Kitchen, Vancouver BC