Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Having started her blog roughly four years ago, Alex of Street Style Chi surely knows the ins & outs of the blogging world. As if that didn’t put her ahead of the game enough, she’s only a senior in college.

From interviews to recipes Alex covers it all. Seriously, she’s interviewed everyone from Kristen Cavallari to Steven Kolb &  even made this unbelievable salad below. Try out the recipe as we have a feeling you’re going to be making this all summer long!

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

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Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad

Public Lives: Street Style Chi | Secret Recipes: Panzanella Salad
 
Author:
Ingredients
  • ¼ cup red-wine vinegar
  • ¼ cup olive oil
  • coarse salt & ground pepper, to taste
  • pitted black olives, halved
  • 3 cups day old Italian bread, cubed (5-6 oz.)
  • 1 lb cherry tomatoes, halved
  • 1 english cucumber, sl iced
  • ¼medium red onion, sliced thinly
  • 4 oz bocconcini mozzarella balls, dried on paper towel (can substitute cubed mozzarella)
  • ¼ cup fresh basil leaves, torn
Instructions
  1. Slice all ingredients.
  2. In large salad bowl, whisk together red wine vinegar & oil. Season with salt & pepper to taste.
  3. Add olives, bread, tomatoes, cucumber, onion, & mozzarella. Toss to combine.
  4. Just before serving, stir in basil. Serve immediately or cover & refrigerate for up to 2 hours. Enjoy!

 

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