Panzanella Salad with Mozzarella Fresca
Here's a great way to use up leftover or day-old bread. It's almost always a summer affair as the stars of the show are plump, juicy tomatoes slathered in super fresh olive oil!
For the Salad:
1 sweet or sour baguette, torn in to pieces
2 tablespoons OLIVE & VINE Extra Virgin Olive Oil or Tuscan Bouquet infused olive oil
2 pounds sweet tomatoes, 1 inch diced
1/2 cup pitted olives, your choice of variety
1/2 cup basil leaves, torn
1/4 cup flat leaf parsley leaves, torn
8 oz. mozzarella fresca, torn
1/4 cup Pecorino, freshly grated
For the Dressing:
1/3 cup OLIVE & VINE Extra Virgin Olive Oil
3 tablespoons OLIVE & VINE Savory Oregano balsamic vinegar
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves, finely minced
1/2 teaspoon sea salt
freshly ground black pepper, to taste
Preheat the broiler. Toss the torn bread with olive oil and place on a sheet pan. Broil until well toasted.
Make the dressing by whisking all the ingredients together in a large bowl. Add the cut tomatoes and gently toss with the dressing. Arrange the bread on a nice platter or in a large bowl. Spoon the tomatoes and dressing over the top of the toasted bread.
Scatter the mozzarella, olives, parsley and basil leaves over the top. Just before serving, top with grated Pecorino and more black pepper if desired. Serve immediately while the bread still has a bit of crunch.