Panzanella salad with sun-dried tomato dressing

• Meat

  • 1 Prosciutto

• Produce

  • 1 Onion
  • 1 Tomatoes variety, fresh OR roasted

• Condiments

  • 1 Sun-dried tomato dressing

• Bread & Baked Goods

  • 1 Stale bread

• Dairy

  • 1 Mozzarella balls

Found on circahappy.com

Description

Ingredients

• Tomatoes variety, fresh OR roasted
• Mozzarella balls
• Prosciutto, sliced
• Stale bread, sliced
• Onion, sliced
• Sun-dried tomato dressing
• 8 oz. sun-dried tomato in olive oil, drained
• 2 clove garlic, peeled
• 50g. pumpkin seeds
• 8 oz. fresh tomatoes, about 2-3 small tomatoes
• 80g. cheddar cheese, grated
• 2 tbsp. grated parmesan cheese
• 1/2 - 1 cup olive oil, if needed
• salt & pepper, to taste

Directions

• Roasted the tomatoes for 10-15 minutes in 450F preheated oven; set aside. Mix all ingredients with dressing and toss to combine. The dressing is enough for 6 servings.
• In a food processor, combine sun-dried tomato, garlic, pumpkin seeds, fresh tomatoes, cheddar cheese, parmesan cheese and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings per your liking.