Panzanella Salad with Mozzarella
A classic Italian bread salad with tomatoes and basil.
Equipment
- Mixing Bowl
- Lined sheet pan
- Food processor or blender
- Colander
Ingredients
- 2 pounds tomatoes cut into 1 inch cubes or wedges
- 1 pound bread cut into 1-inch cubes
- 8 ounces mozzarella torn or cut into small pieces
- ½ cup olive oil
- 2 ounces basil fresh roughly chopped or torn
- 2 tablespoons shallots chopped
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon white balsamic vinegar
- 1 tablespoon garlic chopped
- ½ tablespoon salt
- ½ tablespoon Dijon mustard
- 1 teaspoon pepper
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6.
- In a colander sitting inside a mixing bowl add the tomatoes and toss with all of the salt. Allow to sit for at least 30 minutes.
- In a mixing bowl add the bread and drizzle ¼ cup of the olive oil. Toss to evenly coat the bread and then spread over the lined sheet pan. Cook for 5 – 10 minutes or until the bread is toasted and starts turning golden brown.
- In a food processor or blender combine the mustard, pepper, garlic, shallot, the drained juice from the tomatoes, both vinegars and the remaining olive oil. Pulse or blend until smooth.
- In a mixing bowl combine the bread, basil, tomato and mozzarella. Pour the dressing over the salad and gently toss to cover.
- Allow it to sit for 30 minutes before serving.
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 33gProtein: 14gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 22mgSodium: 700mgPotassium: 412mgFiber: 4gSugar: 7gVitamin A: 1513IUVitamin C: 17mgCalcium: 243mgIron: 3mg
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