Caprese Panzanella Salad
Recipe - Welcome
Caprese Panzanella Salad
000
Ingredients
4 cups FRESH Italian bread, 1 inch cubes (Ciabbata or Tuscan)
2 Tbs extra virgin olive oil, plus 1/3 cup
1 Tbs Italian seasoning
1 (10 oz) pkg grape tomatoes, halved
10 basil leaves, torn
1/2 pkg Belgioioso Mozzarella pearls
2 Tbs red wine vinegar
1/2 teaspoon each, salt and pepper
1/2 cup Belgioioso shaved Parmesan
Directions
- Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
- Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
- Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
- Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.
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Prep Time
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Cook Time
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Servings
Directions
- Place bread cubes in a large bowl and toss with 2 tablespoons of extra virgin olive oil and Italian seasoning.
- Heat a large skillet over high heat. Add the bread cubes and cook until lightly toasted. Remove to a baking sheet and let cool completely.
- Once cool, add the bread, tomatoes, basil and mozzarella to a bowl. Whisk together remaining olive oil, vinegar, salt and pepper. Pour over the bread mixture and toss to coat.
- Refrigerate for 30 minutes before serving. Top with the Parmesan before serving. Garnish with additional basil.
