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.
Summary
Recipe Name
Panzanella Salad
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
