Mexican Panzanella

Panzanella’s one of my signature, I-bring-it-to-everything dishes, whether it be classic or Greek-inspired. So when I was trying to think of Mexican dishes for a themed barbecue, John immediately suggested adapting the dish and Mexican-ing it up. Easy enough!

About 2/3 loaf jalapeno cheddar bread, cut into cubes and toasted

1 tomato, chopped

3-4 roasted tomatillos, chopped

large handful queso fresco, crumbled

1/2 red onion, sliced

1 red pepper, chopped

1 green pepper, chopped

cilantro, chopped

Mexican vinaigrette:

2:1 ratio olive oil to cider vinegar

1 lime, juiced

cumin and oregano, to taste

salt and pepper, to taste

Toss all ingredients together with dressing. Serve before bread gets soggy.

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1 Comment

Filed under salads, side dish, vegetarian

One response to “Mexican Panzanella

  1. Pingback: Kitchen Resolutions 2011: The Roundup | Missy's Recipes

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