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Calabrian Pesto Panzanella Salad

Calabrian Pesto Panzanella Salad

Yields1 Serving
YOU'LL NEED
 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)
  cup Spicy Calabrian Pesto Olive Oil
 3 tbsp Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
 ½ cup Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
 1 tsp Salt
 Fresh ground pepper to taste
PREPARATION
1

. 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)
. 1/3 cup Spicy Calabrian Pesto Olive Oil
. 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
. ½ cup fresh basil leaves, torn
. 1 teaspoon salt
. Fresh ground pepper to taste

1. In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.

2. To 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. Gently 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)
  cup Spicy Calabrian Pesto Olive Oil
 3 tbsp Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
 ½ cup Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
 1 tsp Salt
 Fresh ground pepper to taste

Directions

1

. 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)
. 1/3 cup Spicy Calabrian Pesto Olive Oil
. 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
. ½ cup fresh basil leaves, torn
. 1 teaspoon salt
. Fresh ground pepper to taste

1. In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.

2. To 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. Gently toss until the bread is just moistened. Serve at room temperature.

Calabrian Pesto Panzanella Salad