3 Tb. Olive oil
2 Cp. Ciabatta bread, cut into cubes
1 Tsp. Kosher salt
1 Tsp. Black pepper
3ea. Large ripe tomatoes, cut into 1-inch cubes
1ea. Cucumber, peeled, seeded and diced
3ea. Kalamata olives cut into slices
3 Tb. Capers, drained
1/2 ea. Red onion diced
20ea. Basil leaves, thin sliced
1/2 Cp. Olive oil
1/4 Cp. White Balsamic Vinegar
3 Tb. Brown Sugar
6 Cloves, roasted garlic cloves
Salt and pepper to taste
Coat the ciabatta bread with olive oil, salt and pepper and cook in a 275 degree oven for about an hour or until it's mostly crunchy. Reserve for salad.
For dressing, mix the ingredient in a food processor or with hand blender until garlic is chopped and smooth.
In a large bowl, mix the tomatoes, cucumber, capers, Kalamata olives, red onion and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about 20 minutes approximately for the flavors to blend and bread to soak up juices.
8 oz. Ground Beef
8 oz. Ground Pork
1/2 Cp. Otameal
3 Tb. Milk
3 T. Siracha Sauce
1 Tb. Italian Seasoning
1/4 cp. Shredded Romano Cheese
1 Tb. Salt
2 Tsp. Black Pepper
Combine the ingredients in a mixing bowl and mix thoroughly. Roll into the desired size of meatball and lay on an oiled sheet pan. Bake in 350 degree oven until cooked through. Serve on Panzanella salad.