• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 cucumber
  • 10 cherry tomatoes
  • 1 small onion
  • 1 clove garlic
  • 2 cups red leaf lettuce
  • 1 sprig fresh oregano
  • 4-6 ounces of crusty day old bread
  • 3 ounces fresh mozzarella
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons red vinegar
  • salt and black pepper

A quick, easy, and delicious way to lunch this weekend is also the perfect way to use up any left over produce and bread from the week!  

This FunGuy panzanella salad requires stale, at least a day old, bread in order to be made properly. This makes it possible for it to soak up the rich olive oil and sour vinegar without completely falling apart. Add in the sweet vibrancy of tomato, fresh cucumber, the zip of garlic and onions, crisp red lettuce, and earthy mushrooms and you have a perfect seasonal salad that lets you make room in the fridge for next week and nothing goes to waste!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Peel the cucumber and cut it quarters lengthwise then in to thin slices. Cut the tomatoes into quarters. Peel and trim the root ends off the onion and garlic. Mince the garlic and thinly slice the onion. Chop the lettuce into bite sized pieces, about the same size as the tomatoes and cucumber. Remove the stem from the oregano then roughly chop the leaves. Put everything into a large bowl. 
  2. Cut the bread into ½ inch size pieces and add it to the bowl. Break the mozzarella into pieces as well and add it to the bowl. Drizzle the olive oil and red vinegar over the salad and season it with salt and black pepper to taste. Toss everything well so that the bread soaks up the oil and vinegar and the rest of the vegetables get seasoned. 
  3. Serve immediately.

Note: If fresh oregano isn’t available substitute 1 teaspoon dried oregano or use fresh basil instead!

Have a Fun meal!