Potato Panzanella

Potato Panzanella

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A fresh take on an Italian summer salad

Ingredients

Salad Ingredients

1 package Main St Bistro® Roasted Sea Salt & Black Pepper Potatoes
2 cups cherry tomatoes, halved
3 mini Persian cucumbers, sliced
¼ small red onion, very thinly sliced
8 ounces ciliegine mozzarella, drained
½ cup fresh basil leaves, torn

Lemon Oregano Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prepare the Main St Bistro Roasted Potatoes according to package directions until hot and crispy. Let cool for about 5 minutes.
Whisk together the vinaigrette ingredients.
Combine the potatoes, tomatoes, cucumbers, red onion, mozzarella and basil. Drizzle with the vinaigrette, toss gently and serve immediately.

Notes

Recipe by: Tasting With Tina