Heirloom Tomato Panzanella with Cucumbers and Collards

Heirloom Tomato Panzanella with Cucumbers and Collards

Heirloom Tomato Panzanella with Cucumbers and Collards
Even though Autumn has arrived, heirloom tomatoes and crisp cucumbers are still
abundantly available up North! My Heirloom Tomato Panzanella with Cucumbers and
Collards takes advantage of the abundance of these late summer crops nicely! My
Heirloom Tomato Panzanella with Cucumbers and Collards takes a traditional Italian
bread and tomato salad to new healthy heights by combining a variety of organic
heirloom tomatoes with chunks of dried organic bread with healthy doses of raw organic
collard green strips, crispy chunks of organic cucumbers and slices of organic red
onion, salad turnips and bell pepper! My Heirloom Tomato Panzanella with Cucumbers
and Collards is simply dressed with salt, pepper,red pepper flakes, olive oil and banana
vinegar! A perfect accompaniment to any grilled or roasted entrée. I served it yesterday
with a simply roasted turkey breast Provençal! Just delicious!

1/2 bunch of organic collard greens, sliced in small strips
Dash of vinaigrette dressing
2 cups of dried bread chunks( I save the ends of loaves, broken and dried)
3 large heirloom tomatoes, cut in large chunks
1/2 pint of organic cherry or grape tomatoes
1 organic cucumber, cut in chunks
1 small organic red onion, sliced
2-3 red or yellow baby bells, sliced
2 organic salad turnips or daikon, sliced
Salt and veggie pepper, Frontier
Dash of Aleppo pepper flakes
Dash of extra virgin olive oil
Dash of banana vinegar, Rancho Gordo
In a large mixing bowl, combine the strips of collards, onion and turnip slices
Add a dash of any kind of vinaigrette and rub into the greens until they become tender
Add baby bells, cucumber chunks, bread chunks and tomatoes
Season with salt and peppers, oil and vinegar
Toss gently, transfer to serving dish
Serve as an accompaniment to a grilled or roasted entrée
Delicious with red or white wine! Enjoy!

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