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Rye and Broccoli Rabe Panzanella Salad

Toasted rye croutons with juicy ripe tomatoes, broccoli rabe, cucumber, spicy fresno chiles, scallions and pecorino tossed in Hellmann’s Charred Tomato and Garlic Dressing.

Rye and Broccoli Rabe Panzanella Salad

Prepare the Croutons

Rye bread, cut in 1-inch cubes 10 cups
Olive oil 0.25 cup
Salt and Pepper, to taste

Prepare the Broccoli Rabe

Broccoli rabe, blanced 3 bunches
Olive oil 2 Tbsp
Garlic cloves, sliced 3 each
Salt and Pepper, to taste

Prepare the Salad

Red fresno chile peppers, shaved 6 each
Tomato wedges 10 cups
Cucumber, large dice 5 cups
Scallions, sliced 10 Tbsp
Pecorino cheese, shaved 2.5 cups
Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz 40 oz
Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz
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Salt and Pepper, to taste

Prepare the Croutons
- Toss croutons with olive oil, salt and pepper. Bake at 350° until crisp. Set aside.
Prepare the Broccoli Rabe
- Cut blanched broccoli rabe into 2-inch pieces. Sauté in oil with sliced garlic. Season to taste. Cool.
Prepare the Salad
- For each portion, combine 1 cup croutons with 1 cup broccoli rabe, 1 Tbsp. shaved fresno chile, 1 cup tomatoes, ½ cup cucumber, 1 Tbsp scallions and ¼ cup shaved pecorino with 4 oz Hellmann’s Charred Tomatoand Garlic Dressing. Season with salt and pepper. Let stand 15 minutes before plating.