Vidalia Onion Panzanella

  • Yield 8 servings

This salad of sweet vidalia onions, roma tomatoes and artichoke hearts is tossed with a delicious vidalia onion vinaigrette dressing.


2 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
1 garlic clove, peeled
1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
6 yellow or red Roma tomatoes, diced
Salt, pepper and sugar
8 canned artichoke hearts, quartered
1 Vidalia onion, peeled and sliced in 1/4-inch rings
2 tablespoons chopped fresh chervil or 1 tablespoon dried
1 tablespoon whole tarragon leaves
1 tablespoon chives, snipped into 1/2-inch lengths


  1. To prepare the vinaigrette: In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.
  2. To prepare the salad: Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally.
Recipe by Executive Chef Jay Murray, courtesy of the Vidalia Onion Committee



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