Rainbow Panzanella Salad with Idaho® Potatoes | Idaho Potato Commission

Name: Rainbow Panzanella Salad with Idaho® Potatoes | Idaho Potato Commission
Ingredients: 3 cups purple Idaho&reg; potatoes, cut into pieces; 2 cups beets, cut into pieces (I used a combination of golden and candy cane beets, but red are fine); 2 cups water; <div>&frac14; cup olive oil</div>; 3 tablespoons balsamic vinegar; 1 teaspoon fresh thyme leaves; &frac12; teaspoon Dijon mustard; &frac12; teaspoon salt; &frac14; teaspoon pepper; 4 cups stale French or Italian bread cubes (or fresh bread cubes baked at 350&deg; F for 10 minutes or until crunchy); 4 cups chopped tomatoes (I used a combination of heirlooms to get the different colors); &frac14; cup chopped fresh basil

idahopotato.com

Traditional panzanella salad is full of juicy, fresh tomatoes, and stale or toasted bread that soaks up all the delicious dressing. This recipe has a healthy twist that turns it into a perfect summer...

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Ingredients

3 cups purple Idaho&reg; potatoes, cut into pieces
2 cups beets, cut into pieces (I used a combination of golden and candy cane beets, but red are fine)
2 cups water
<div>&frac14; cup olive oil</div>
3 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves
&frac12; teaspoon Dijon mustard
&frac12; teaspoon salt
&frac14; teaspoon pepper
4 cups stale French or Italian bread cubes (or fresh bread cubes baked at 350&deg; F for 10 minutes or until crunchy)
4 cups chopped tomatoes (I used a combination of heirlooms to get the different colors)
&frac14; cup chopped fresh basil