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Simple Truth Organic Red Wine Vinegar -- 12.7 fl oz

Simple Truth Organic Red Wine Vinegar
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Simple Truth Organic Red Wine Vinegar -- 12.7 fl oz

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Simple Truth Organic Red Wine Vinegar Description

  • Organic Red Wine Vinegar

The Power of Sour! Our Premium Simple Truth Organic™ Red Wine Vinegar is perfect for adding extra pep to your pantry. Try it in vinaigrettes and sauces!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tablespoons (15 mL)
Servings per Container: 1
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
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Panzanella Salad With Honey-Dijon Vinaigrette

[vc_row][vc_column][vc_column_text]When you think of a typical salad, crisp greens and assorted vegetables likely come to mind. However, a panzanella salad offers a refreshing departure from the norm. Instead of leafy greens, sourdough croutons take center stage, forming the base of this classic Italian dish. A traditional panzanella salad is adorned with fresh seasonal fruits, herbs and veggies. In this version, juicy persimmons, crunchy cucumbers and cherry tomatoes lend their flavors and juices, softening the croutons to palatable perfection. Top off this Tuscan treasure with a drizzle of homemade, zesty honey-Dijon vinaigrette and a sprinkle of feta cheese crumbles for a classic Italian touch. A Panzanella Salad on a Plate with Sourdough Croutons, Persimmons, Feta Cheese and Assorted Veggies

Panzanella Salad With Honey-Dijon Vinaigrette

  • 1 large cucumber (quartered)
  • 1 pkg. cherry tomatoes (halved)
  • 3 radishes (finely sliced)
  • 1/4 loaf sourdough bread
  • 1/4 cup basil (chopped)
  • 1/4 cup parsley (chopped)
  • 3 shallots (finely diced)
  • 3 garlic cloves (finely chopped)
  • 3 persimmons (roughly chopped)
  • 1/2 cup feta (crumbled)
  • Roasted beets (optional)


  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1/2 Tbsp. honey
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees F. Spray baking sheet with oil.
  2. Cut sourdough bread into 1-inch pieces, coat with olive oil and Italian seasoning. Bake for 15 minutes or until browned and crispy.
  3. Finely chop all herbs and vegetables and arrange in large serving bowl.
  4. In mason jar, combine vinaigrette ingredients and shake until combined.
  5. Drizzle vinaigrette over salad and top with feta cheese. Serve immediately.

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