The pork was perfectly cooked and the sweet potato puree was such a great compliment to the spicy meat. We also made a Panzanella salad to go with our dinner. This salad has become my “go-to” dish. It’s super easy.
Panzanella Salad with chickpeas
1 can chickpeas – drained
|2 cups cherry tomatoes, cut in 1/2|
|1 cucumber – peeled / diced||1/2 c. chopped fresh mozzarella|
|1/4 Sweet yellow onion – dice||Lg Bunch of Fresh basil – chopped|
|French baguette loaf|
Cut baguette into 1/4” cubes. Toss lightly with olive oil, salt and pepper. Spread on cooking sheet. Bake until lightly golden brown. Set aside to cool.
Cut vegetables, herbs and cheese and place in large bowl.
Toss vegetable mixture in vinaigrette allow to marinate for at least 20 minutes. Add toasted bread cubes right before serving.
|1/2 teaspoon Dijon mustard||3 tbsp. red wine vinegar|
|1/2 cup olive oil||1/2 tsp. salt|
|1/4 tsp. pepper|
This is soooo tasty!! We’ve made it multiple times and it’s been a huge hit! Let me know if you try, it’s a perfect salad to make for your next cookout. And now that the markets are starting to open you’ll have great tomatoes to choose from!