Chicago Farmers Market Recipes

Panzanella Bread Salad

By Justin Gomes, Student Chef, Le Cordon Bleu College

bread salad
Ingredients

1 tomato, cut into quarters
ΒΌ cucumber, cut into quarters
1 chipolini onion, julienned
10 black cherries, squeezed for juice
Toasted pretzel bun croutons, a handful
Olive oil
Salt
Pepper

Instructions

1. Toss ingredients and season with olive oil, salt and pepper to taste.