mozzarella panzanella salad
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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.
yield
10 serving(s)
method
No-Cook or Other
Ingredients For mozzarella panzanella salad
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buffalo mozzarella, cubed
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1 smloaf crusty italian bread (about 12 oz), cut into 1/2 inch thick slices
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1/2 colive oil
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1/4 cred wine vinegar
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1 1/2 tspsalt
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1 tspminced garlic
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1/2 tspground black pepper
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2 3/4 lbfirm ripe tomatoes (about 8 med), cut into large chunks
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1/2 cthinly sliced red onion
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1 cthinly sliced fresh basil leaves
How To Make mozzarella panzanella salad
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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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2You could also try this without wetting the bread and see what it does...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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