mozzarella panzanella salad
I got this recipe, and it was merely ok. So I decided to combine a little of my stepmom's Buffalo Mozzarella recipe and made it my own.
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prep time
cook time
method
No-Cook or Other
yield
10 serving(s)
Ingredients
- - buffalo mozzarella, cubed
- 1 small loaf crusty italian bread (about 12 oz), cut into 1/2 inch thick slices
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 2 3/4 pounds firm ripe tomatoes (about 8 med), cut into large chunks
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced fresh basil leaves
How To Make mozzarella panzanella salad
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Step 1Put bread slices in a large bowl. Add cold eater to cover. Let bread soak 10 min. Meanwhile, in another large bowl, whisk oil, vinegar, salt, garlic and pepper until well blended. Drain bread and press out excess water. Tear into small pieces and add to the oil and vinegar mixture. Add tomatoes, onions and mozzarella. Toss and mix to coat. Let stand at room temperature for at least 30 min for flavors to blend. Stir in sliced basil just before serving. Garnish with additional basil leaves if desired. Serve right away.
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Step 2You could also try this without wetting the bread and see what it does...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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