Panzanella Salad
Panzanella is a delicious Tuscan bread & tomato salad. This recipe is easy to make with garlic butter croutons, summer tomatoes and our Italian Balsamic Vinaigrette that is made with our Tuscan Herb and Garlic.
Ingredients
Balsamic Garlic Croutons:
- 1/2 of a 9 inch square focaccia bread, cubed into 1-inch pieces
- 2 tbsp balsamic vinegar
- 1/2 cup butter
- 4 cloves garlic, finely minced
- 1 tsp dried parsly or chives
- 1/2 tsp sea salt
Salad:
- 2 cups cherry tomatoes, halved lengthwise
- 1/2 red onion, thinly sliced
- 1 block 250 G mozzarella cheese, cubed
- 10 basil leaves, rolled up and thinly sliced (chiffonade)
- Shaved parmesan cheese
- Baby arugula or any salad greens, optional
Italian Balsamic Vinaigrette (See Below)
Instructions
- Croutons: Preheat oven to 375 F. Put bread pieces in a large bowl and set aside. In a small pot on medium - low heat, melt butter; add in garlic, parsley and salt. Cook just for 1 minutes until garlic is very lightly brown. Add garlic butter and balsamic vinegar to bread and mix. Place on a baking sheet and bake for 15 - 20 minutes until they are golden brown. Turn halfway through cooking to ensure they are brown on all sides.
- Balsamic Vinaigrette: Mix together all ingredients and set aside.
- Salad: In a large bowl, mix together tomatoes, onions, mozzarella cheese, basil and croutons and mix with dressing.
- Place salad greens on serving plate and top with tomato / bread mixture.
- Top with Parmesan and serve.
Notes
For our Italian Balsamic Vinaigrette recipe: Click Here!
For more info on Mae's Seasonings Tuscan Herb and Garlic: Click Here!
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