Summer in the Kitchen: Groveland Chef Sadie Taylor

With a spotlight on Gather Yosemite’s full house energy this summer, we asked our favorite Groveland personal chef, Sadie Taylor to share a hot weather recipe with our community.

Here are her words and recipe:

This Caprese Panzanella is a twist on the classic Italian bread salad, combining fresh tomatoes, mozzarella, basil, and crusty bread. Here’s how to make it:

Ingredients
• For the Salad:
• 4 cups of stale country bread, cut into cubes
• 2 cups local cherry tomatoes,
• 1 cup fresh pearl mozzarella 
• 1/2 red onion, thinly sliced
• 1/2 cup shaved Parmesan 
• 1 cup fresh basil leaves, torn
• 1 cucumber, peeled and diced (optional)

• For the Dressing:
• 1/3 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic + granulated onion 
• Salt and pepper to taste

Instructions
1. Prepare the Bread:
• Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Toast in the oven for about 10-15 minutes, until golden and crispy.

2. Make the Dressing:
• In a small bowl, whisk together the olive oil, balsamic vinegar, honey, seasonings, salt, and pepper until well combined.

3. Combine the Ingredients:
• In a large bowl, combine the toasted bread, cherry tomatoes, mozzarella, red onion, cucumber (if using), and torn basil leaves.

4. Dress the Salad:
• Pour the dressing over the salad and toss gently to combine. Let it sit for about 15-20 minutes to allow the flavors to meld and the bread to absorb some of the dressing.

Swap out the tomatoes for in season stone fruit such as peaches and nectarines for a fun twist, or add some crispy prosciutto to make it even better! 

Sadie Taylor can be found at @chef_sadietaylor and offers cooking classes as well as coursed + wine paired dinners, and grazing boards ✨