Purslane Panzanella Salad
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Cooking tools:
- Pepper mill
- Mason jar
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 6 ounces Italian style rustic bread (with crusts)
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon kosher salt
- freshly cracked black pepper (to taste)
- 2–3 good size heirloom tomatoes (or more if small, about 4 cups chopped)
- ½ red onion
- 2 cups purslane (loosely packed)
- 1 cup whole fresh basil leaves (loosely packed)
- 4 ounces diced aged goat cheese (optional)
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