This is one of the simplest salads to make!
Just be sure you allow the salad to sit for 30 minutes to allow the flavours to integrate --- and just "Taste the Difference"!
Prep Time40 minsTotal Time40 mins
4 cups crusty French bread, torn into 1” pieces
3 cups ripe tomatoes cut into 1” dice
8 oz mozzarella fresca cut or torn into 1” pieces (optional)
½ cup fresh basil leaves, torn
1 tsp sea salt
fresh ground pepper to taste
1In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine.
2Add the Pesto Olive Oil and whisk to make a simple vinaigrette.
3Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette.
4Allow to marinate at room temperature for 30 minutes.
5To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary.
6Gently toss until the bread is just moistened. Serve at room temperature.
Ingredients
4 cups crusty French bread, torn into 1” pieces
3 cups ripe tomatoes cut into 1” dice
8 oz mozzarella fresca cut or torn into 1” pieces (optional)
½ cup fresh basil leaves, torn
1 tsp sea salt
fresh ground pepper to taste
Directions
1In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine.
2Add the Pesto Olive Oil and whisk to make a simple vinaigrette.
3Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette.
4Allow to marinate at room temperature for 30 minutes.
5To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary.
6Gently toss until the bread is just moistened. Serve at room temperature.
Calabrian Pesto Panzanella Salad
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