Serves: 4 (makes 4 slices)
Calories: 300/serving
Calories: 300/serving
Ingredient | Qty | Prep |
For Dressing | ||
Olive oil | 4 tbsp | |
Red wine vinegar | 1 tbsp | adjust to taste |
Lemon juice | 1 tbsp | optional |
Honey | 1/2 tsp | |
Sundried Tomato | 4 tbsp | finely chopped |
Olives | 1 tbsp | finely chopped |
Basil & Mint | 1 tsp | finely chopped |
Garlic | 1/2 tsp | minced |
Sea Salt | 1/4 tsp | |
Cherry Tomato | 1 cup | sliced |
For Salad Stack | ||
Red peppers | 2 | sliced into thick long strips |
Lettuce | 2-3 cups | optional |
Zuchini | 1 | cut in half; sliced vertically into 1 inch slices |
Tomato basil bread | 4 | Panera |
Tomato | 2 | sliced, optional |
Basil & Mint | 1/4 cup | optional |
Salt | to taste | |
Oil | 1 - 2 tsp |
Method:
- Whisk dressing ingredients and then add sundried and cherry tomatoes; set aside
- Toast/Grill the bread, peppers and zuchini. Season with basil, salt and pepper.
- Stack in order: lettuce, basil & mint, bread, zuchini, peppers, tomato rounds
- Pour dressing on top & serve
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