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I don’t know if you tried our panzanella salad a few months ago, but if you didn’t, (first of all, sorry, it was amazing and you totally missed out), you’re in luck- because tonight’s bruschetta salad is basically just a really freaking awesome tomato and mozzarella panzanella salad. Something magical happens when you bake bread low and slow with garlic butter and parmesan cheese… it turns from bread into this amazing crouton type situation that crunches so loud that when Rachel was eating it for lunch, I had to yell so that my words could be heard above the crunch of the croutons. They are powerful. And as uncle ben said, with great power comes great responsibility. These croutons have the important job of soaking up all the dressing and tomato juices from your salads, and they are so ready to do that job for you. Marinated mozzarella, fresh greens, heirloom + cherry tomatoes (coming from Florida, the growing season down there is going off!), and a roasted fig and balsamic vinaigrette. Delicious. To prepare, mix everything up in a big bowl with the croutons. Try to agitate the tomatoes so that those juices can be absorbed by the breadcrumbs. Dress everything with the fig balsamic vinaigrette, season with salt and lots of fresh cracked black pepper, and enjoy!