This delicious Panzanella salad takes advantage of in season tomatoes and basil, along with fresh mozzarella to make delightful summer lunch that makes the most out of a stale loaf.
Ingredients
- 125g (¾ cup) Yellow beefsteak Tomato
- 125g (¾ cup) Red beefsteak Tomato
- 1 Recipe Balsamic Honey Vinaigrette
- 90g (3 oz) Fresh Mozzarella
- 30g (1 oz) Basil, Thinly Sliced
- 125g (1 ½ cup) Day Old Ciabatta Bread
Equipment
- Bowl for Mixing
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
1 Salad
-
Create Salad
Cut the bread and tomatoes into equally sized dice.
In a small bowl add the tomatoes, bread, and basil. Add a few spoonfuls of the balsamic dressing and toss until coated.
-
Plate Salad & Serve
Place the mozzarella in the center of a plate and spoon the salad around the mozzarella.
Garnish with more basil and vinaigrette. Serve immediately.