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Panzanella Salad w/ Mozzarella Fresca

Panzanella Salad w/ Mozzarella Fresca

Yields1 Serving
Cook Time20 mins
DifficultyIntermediate
YOU'LL NEED
 1 oz Baguette
 2 Sweet, Perfectly Juicy Heirloom Tomatoes, Diced
 ½ cup Pitted Olives, your choice on Variety
 ½ cup Torn Basil Leaves
 ¼ cup Torn Flat Leaf Parsley Leaves
 8 oz Mozzarella Fresca
 ¼ cup Freshly Grated Pecorino
 2 tbsp Del’oliva Extra Virgin Olive Oil
Dressing
  cup Chilean Arbequina
 3 tbsp Del’oliva Sicilian lemon White Balsamic
 1 tsp Flat Leaf Parsley, Finely Chopped
 2 Garlic Cloves
 Fresh Ground Pepper
 ½ Sea Salt
PREPARATION
1

. 1 sweet or sour baguette (torn in to pieces) 2pounds sweet, perfectly juicy heirloom tomatoes, diced
. 1" 1/2 cup pitted olives, your choice on variety
. 1/2 cup torn basil leaves
. 1/4 cup torn flat leaf parsley leaves
. 8 oz. mozzarella fresca (you guessed it... torn)
. 1/4 cup freshly grated Pecorino
. 2 tablespoons Del’oliva Extra Virgin Olive Oil Dressing.
. 1/3 cup Chilean Arbequina
. 3 tablespoons Del’oliva Sicilian lemon White Balsamic
. 1 teaspoon flat leaf parsley, finely chopped.
. 2 garlic cloves super finely
. Minced fresh ground pepper
. 1/2 teaspoon of sea salt

1. Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

2. Arrange the bread on a nice platter or in a large bowl

3. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

4. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

Ingredients

 1 oz Baguette
 2 Sweet, Perfectly Juicy Heirloom Tomatoes, Diced
 ½ cup Pitted Olives, your choice on Variety
 ½ cup Torn Basil Leaves
 ¼ cup Torn Flat Leaf Parsley Leaves
 8 oz Mozzarella Fresca
 ¼ cup Freshly Grated Pecorino
 2 tbsp Del’oliva Extra Virgin Olive Oil
Dressing
  cup Chilean Arbequina
 3 tbsp Del’oliva Sicilian lemon White Balsamic
 1 tsp Flat Leaf Parsley, Finely Chopped
 2 Garlic Cloves
 Fresh Ground Pepper
 ½ Sea Salt

Directions

1

. 1 sweet or sour baguette (torn in to pieces) 2pounds sweet, perfectly juicy heirloom tomatoes, diced
. 1" 1/2 cup pitted olives, your choice on variety
. 1/2 cup torn basil leaves
. 1/4 cup torn flat leaf parsley leaves
. 8 oz. mozzarella fresca (you guessed it... torn)
. 1/4 cup freshly grated Pecorino
. 2 tablespoons Del’oliva Extra Virgin Olive Oil Dressing.
. 1/3 cup Chilean Arbequina
. 3 tablespoons Del’oliva Sicilian lemon White Balsamic
. 1 teaspoon flat leaf parsley, finely chopped.
. 2 garlic cloves super finely
. Minced fresh ground pepper
. 1/2 teaspoon of sea salt

1. Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

2. Arrange the bread on a nice platter or in a large bowl

3. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

4. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

Panzanella Salad w/ Mozzarella Fresca