Panzanella Salad
Vibrant Panzanella Salad featuring juicy heirloom tomatoes, crunchy cucumbers, sweet red onions, and fragrant basil, combined with toasted artisan bread cubes, all tossed in a zesty balsamic vinaigrette. A perfect harmony of delicious flavors and textures in every bite.
INGREDIENTS
- 6 Sliced Grilled Italian bread, torn into bite-size pieces.
- ⅓ cup olive oil
- Kosher salt to taste
- Cracked Black Pepper to taste.
- 1 tbsp
- ¼ cup olive oil
- Two tablespoons balsamic vinegar
- Four medium Heirloom tomatoes, cut into wedges.
- ¾ cup sliced red onion
- Ten basil leaves, Chiffonade
- One cup fresh mozzarella, cut into bite-size pieces.
INSTRUCTIONS
1. Preheat the Grill to 450 degrees F.
2. Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl; arrange on grill until toasted and grill marked, about 2-3 minutes. Transfer bread back into the bowl and set aside to cool slightly.
3. Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
4. Add tomatoes, onion, basil, olives, and mozzarella cheese into the bowl with bread; toss with vinaigrette and let stand for 20 minutes before serving.
