“Panzanella salad is traditionally Italian made with crusty dry bread to soak up all the great summer vegetable & fruit juices. Here is a low carb, gluten free option & wonderfully fresh take on a classic but using pork rinds for the crunch. I put the rinds on last so they stay crunchy and give the salad a great texture. The dark caramelized flavor of the charred tomatoes, spicy peppers, zesty lime, crunchy cilantro pork rinds, sweet watermelon & Honey is a win for me. Its also fun, easy & great to share on a summer day.”
4oz Pork Rinds, Southern Recipe Small Batch Spicy Dill
12 ea. Shishito Peppers
2 cups Seedless Watermelon, 1 inch cubes
4 ea. Roma Tomatoes, charred and quartered into 1 inch cubes (1 cup)
1⁄4 bunch Cilantro leaves
2 ea. Juice of Limes (3 Tablespoons)
1 teaspoon Kosher Salt
1⁄4 teaspoon Red Pepper Flake
Drizzle Honey, Wild Flower
To Char the tomatoes, first cut them in half lengthwise and place flat side down on a hot griddle or cast iron sauté pan that has been rubbed with a touch of oil and wiped clean with a paper towel so it's black and shiny. Let the tomatoes char on one side, about 6 to 8 minutes. You want to keep some of the tomatoes' raw texture but flavored with caramelized smokiness. Pull from griddle and cool before dicing.
Next add the Shishito Peppers to the hot pan or griddle, blistering the skin. Mix the peppers, diced tomatoes, watermelon to a mixing bowl and dress the salad with lime juice, honey, red pepper flake & salt. Just before serving add the cilantro and a hand full of Southern Recipe Small Batch Spicy Dill Pork Rinds.