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Chicago Farmers Market Recipes

Panzanella Bread Salad

By Justin Gomes, Student Chef, Le Cordon Bleu College

bread salad

1 tomato, cut into quarters
¼ cucumber, cut into quarters
1 chipolini onion, julienned
10 black cherries, squeezed for juice
Toasted pretzel bun croutons, a handful
Olive oil


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