Experience the rustic charm of a traditional Italian Panzanella with a spicy twist in this Calabrian Pesto Panzanella Salad. Crusty French bread, ripe tomatoes, and fresh mozzarella are marinated in a tangy oregano balsamic vinaigrette, infused with the bold flavors of Spicy Calabrian Pesto Olive Oil. Topped with fresh basil, this salad is a perfect blend of textures and tastes, ideal for a refreshing summer meal.
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)
- 1/3 cup Spicy Calabrian Pesto Olive Oil
- 3 tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar
- 1/2 cup fresh basil leaves, torn
- 1 teaspoon salt
- Fresh ground pepper, to taste
Instructions:
- Prepare the Vinaigrette:
- In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine.
- Add the Spicy Calabrian Pesto Olive Oil and whisk to make a simple vinaigrette.
- Marinate the Tomatoes and Cheese:
- Add the tomatoes and mozzarella fresca to the bowl with the vinaigrette, turning to coat thoroughly. Allow to marinate at room temperature for 30 minutes.
- Assemble the Salad:
- In a large bowl, add the torn bread to the marinated tomatoes and cheese, including all the accumulated liquid from the marinade.
- Add the torn basil leaves and adjust seasoning with fresh ground pepper to taste and additional salt if necessary.
- Gently toss until the bread is just moistened.
- Serve:
- Serve the salad at room temperature.
Serves 6