Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

1 cup loosely packed fresh basil

1 1/2 tablespoons chopped shallot

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons mayonnaise

6 tablespoons extra-virgin olive oil

parmesan cheese


2-3 slices Prosciutto, ripped

2-3 slices Genoa Salami, sliced and cubed

1 Roma Tomato, sliced and cubed

3-5 Cherry Tomatoes, sliced

a handful of Spinach

A little Romaine

Thinly sliced Parmesan Cheese

Cubed French Bread

Basil Dressing


First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use.   Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes).  Add the remainder of the Salad Ingredients to a large dinner bowl or plate.   Mix Salad Ingredients with the basil dressing. Enjoy!

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