Being raised in the South and now living on the West Coast has led to some quirky eating — my meals tend to be healthy, but occasionally I feel the need to add a bit of Southern comfort like with this Hushpuppy Panzanella Salad Recipe.
1 1/2poundsheirloom tomatoes(a variety of colors and sizes works great)1/3 cup thinly sliced red onion
1/3cup thinly slicedred onion
2Persian cucumberssliced on the bias
1/2cupfresh basil leavestorn
18hushpuppies
Instructions
Make The Vinaigrette: Combine the garlic, vinegar, oil, salt and pepper in a jar. Place the lid tightly on the jar and shake vigorously to emulsify. Taste and add additional salt and pepper if desired. Set aside.
Assemble The Salad: Spread the spinach out onto a large platter, set aside. Cut the tomatoes into bite sized wedges or pieces and place in a large mixing bowl with the red onion, cucumbers, and basil. Toss to combine. Drizzle 2 tablespoons of the vinaigrette over the veggies and toss again.
Arrange the dressed vegetables over the bed of spinach. Nestle the hushpuppies amongst the veggies and drizzle the entire salad with another 2 tablespoons of the vinaigrette. Serve immediately with any remaining vinaigrette on the side.