Summer Panzanella Salad | Connecticut Public

Ingredients

• 2 tablespoons minced shallot
• 2 garlic cloves, (grated)
• 2 tablespoons fresh lemon juice
• 3 tablespoons (45 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup (168 grams) plain, whole milk yogurt
• 4 ounces (113 grams) sheep’s milk feta cheese
• 1/4 cup (5 grams) chopped flat-leaf parsley
• Zest of 1 small lemon
• 1 tablespoon lemon juice
• Sea salt and pepper
• 1 bulb of fennel, (trimmed)
• 1 pint (300 grams) sweet 100 tomatoes, (halved)
• 2 peaches, (pitted and diced)
• 2 Persian cucumbers, (thinly shaved)
• 2 cups fresh croutons from the Salad Crunchies recipe ((above))
• Handful of roughly chopped flatleaf parsley + more for garnish
• Handful of basil, julienned + more for garnish
• Flaky salt, (to finish)