Sausage Panzanella Salad

Servings:                     4

Prep Time:                  15 Minutes

Cook Time:                 20 Minutes

• Ingredients:
• 1 Package Longhini sweet Italian sausage
• 4 Slices crusty bread, like French or Italian
• 2 Tablespoons olive oil
• 2 Large heirloom tomatoes, sliced
• 1 Pint cherry tomatoes, halved
• ½ English seedless cucumber, thinly sliced
• ¼ Red onion, peeled and thinly sliced
• For the Dressing:
• 1 Clove garlic, peeled and finely minced
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon freshly squeezed lemon juice
• 1 Teaspoon mustard
• Salt and pepper to taste

• Directions:
• Pre-heat the oven to 400 degrees.
• Cube the bread and brush with the olive oil. Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until the bread is a light golden brown.
• While the bread is toasting, heat a large skillet or cast iron pan and add the sausages. Cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Remove from the pan and slice diagonally.
• Make the dressing by whisking together the minced garlic clove, extra virgin olive oil, lemon juice, mustard, salt and pepper. Toss the toasted bread in the dressing.
• Assemble the salad by plating the combination of sliced and halved tomatoes, add the cucumber slices and red onion. Top with the toasted bread and drizzle on the dressing.