Panzanella Salad with Fresh Mozzarella and Oregano White Balsamic
10 September, 2014
1 sweet or sour baguette (torn into pieces)
2 pounds sweet, juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, any variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (torn into pieces)
1/4 cup freshly grated Pecorino cheese
2 tablespoons Olive del Mondo Single Varietal EVOO
1/3 cup Olive del Mondo Single Varietal EVOO, Basil Olive Oil, or Tuscan Herb Olive Oil
3 tablespoons Oregano White Balsamic or 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
Preheat the grill or your broiler. Toss the torn bread with EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl.
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.
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.