Vidalia Onion Panzanella

  • Yield: 8 servings


2tablespoons sherry vinegar
2teaspoons honey
1teaspoon Dijon mustard
1/2teaspoon salt
Freshly ground black pepper to taste
1/2cup 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
2tablespoons chopped fresh chervil or 1 tablespoon dried
1tablespoon whole tarragon leaves
1tablespoon 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