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SALAD: Calabrian Pesto Panzanella Salad

Side Dishes

Recipe.VFC.CalabrianPestoPanzanellaSalad_upload.jpg

Ingredients

  • 4 cups crusty French bread, torn into 1" pieces
  • 3 cups ripe tomatoes cut into 1" dices
  • 8 ounces mozarella fresca cut or torn into 1" pieces (optional)
  • 1/3 cup Calabrian Pesto Olive Oil
  • 3 tablespoons Oregano Balsamic
  • 1/2 cup fresh basil leaves, torn
  • 1 teaspoon salt
  • fresh ground pepper to taste

Directions

  1. In a bowl large enough to hold the tomatoes and cheese, combine the balsamic with salt and whisk to combine. 
  2. Add the Olive Oil and whisk to make a simple vinaigrette.
  3. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette.
  4. Allow to marinate at room temperature for 30 minutes
  5. To plate, in a large bowl add the torn bread to the tomatoes and cheese, along with the accumulated liquid from the marinade.
  6. Add torn basil and adjust seasoning with gresh ground pepper and additional salt if necessary.
  7. Gently toss until the bread is just moistened and serve at room temperature.

Servings:

6