Panzanella Salad by MW Restaurant

  • Cubed baguette bread, large diced, made into croutons
  • 8 oz. baby tomatoes
  • 1/4 c. Thinly sliced onions
  • 1/4 c. Large diced Japanese Cucumbers
  • 2 oz. kalamata or nicoise olives
  • 2 PC. Shiso Leaf Chiffonade


  • 2 tbsp. Ume paste
  • 1/4 c. Rice vinegar
  • 1 tsp. Yukari
  • 2 tbsp. Sake
  • 1/2 c. Oil

Combine all the ingredients together and mix well. Add the vinaigrette to the olives, Tomatoes, onions and cucumbers and let sit for thirty minutes.  Toss in the Shiso.

To Serve:
In a bowl place some local mixed greens in the bottom. Combine the croutons with the tomato mixture and mix well. Place on top of the greens and serve.