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Show 7
Panzanella Salad
with focaccia croutons

Aired August 7, 5:30pm


Vibrant Herb Blend:

Create a blend to your taste… and process in the food processor long enough to make a paste:

Garlic scapes or a clove or two of garlic

Fresh basil

Fresh oregano




1 cup roasted rhubarb

3 Tb white balsamic vinegar

½ cup olive oil

1 Tb lemon juice

½ cup honey (to taste)

Splash of water

Salt and Pepper to taste

For the Focaccia:

Need 1.5 cups of your favorite SOURDOUGH STARTER

Add to the starter:

2 c water

2 tb honey

6 c bread flour

6 Tb Olive Oil

1 Tb yeast

1 Tb kosher salt

Mix ingredients together and rest and fold every three hours for a day.  Cover with a little olive oil, cover with plastic wrap and refrigerate overnight.  Bake at 375 degrees until it is 200 degrees with a thermometer.

Cut into squares and pan fry with a little butter and olive oil.



Tomatoes-1-2 large -different colors

1 cucumber

2 bell peppers (colorful)

Croutons made from focaccia sourdough

1 head green/red leaf lettuce

½ cup diced mozzarella cheese

Sumac Onions

1 large red onion sliced and marinated in 1 Tb Sumac, ¼ cup lemon juice


Panzanella Salad with Focaccia Croutons

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