Pesto Panzanella with Hearts of Palm and Kalamata… | Roland Foods

Ingredients

• 1 small loaf of crusty bread, cut into cubes, toasted
• 2 ¼ cups heirloom cherry tomatoes, halved
• 3 large heirloom tomatoes, sliced
• ½ cup Roland® Pitted Kalamata Olives , drained
• ¼ cup thinly sliced red onion
• 1 (14 oz) can Roland® Hearts of Palm , drained
• 2 oz Roland® Lemon Extra Virgin Olive Oil
• 1 oz Roland® Red Wine Vinegar
• 1 garlic clove, grated
• 1 teaspoon kosher salt
• 1 (6 oz) jar Roland® Basil Pesto
• Fresh torn basil, for garnish
• Preheat the oven to 350 degrees F. Cube bread and bake until crusty about 10 minutes. Allow to cool and set aside
• In a large bowl combine tomatoes, olives, red onion, and heart of palm. Mix to combine
• In a separate bowl combine olive oil, vinegar, grated garlic and salt
• To the large bowl add the toasted bread and dressing. Mix to combine
• To serve, arrange the sliced heirloom tomatoes on the plate and top with the salad and pesto. Garnish with freshly torn basil