Panzanella Salad with Fresh Mozzarella and Herbs
Panzanella Salad is the clever Italian solution for combining crusty bread with with a rustic medley of refreshing vegetables, creamy fresh Mozzarella and fresh herbs tossed with a zippy vinaigrette. Panzanella is basically the salad mascot of sun-soaked dining al fresco!
Ingredients
- 1 lb colorful assortment of cherry tomatoes halved, or quartered if large
- 1 large English Cucumber seeds scooped
- 1 yellow bell pepper large rustic chop (about 2 inch pieces)
- 1 orange bell pepper large rustic chop (about 2 inch pieces)
- 1 cup fresh mozzarella cheese chopped
- ⅓ cup fresh basil chopped
- ⅓ cup fresh parsley chopped
- ¼ cup Kalamata pitted olives chopped
- 4 cups Crusty Toasted bread cubed, toasted with olive oil and a pinch of salt
Red Wine Vinaigrette
- 1 tsp garlic minced
- ½ tsp dijon mustard
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp oregano dried or fresh
- ¼ cup thin sliced red onion
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Red Wine Vinaigrette
- Combine all ingredients in mixing bowl. Whisk to Combine. Place the bowl in the refrigerator while you assemble the salad.
Panzanella Salad
- Preheat oven to 400°F. Cut bread into 2-inch cubes and with olive oil or olive oil spray and a pinch or sea salt. Arrange on baking sheet and bake for 10 min, until bread is toasted and crunchy. Remove and let cool before adding to salad.
- Combine all prepared vegetables into large salad bowl. Add half of Red Wine Vinaigrette and toss to combine. Add the toasted bread and remaining Red Wine Vinaigrette and toss to combine.
- Let salad sit at room temperature for 30 minutes before serving, giving time for the flavors to meld.
Nutrition
Calories: 273kcalCarbohydrates: 21gProtein: 7gFat: 18gSaturated Fat: 4gCholesterol: 11mgSodium: 458mgPotassium: 324mgFiber: 3gSugar: 5gVitamin A: 1187IUVitamin C: 64mgCalcium: 133mgIron: 2mg
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