On Tap Oil & Vinegar Recipe Detail

Panzanella Salad with Mozzarella Fresca

with Extra Virgin Olive Oil & Oregano White Balsamic

Ingredients:

Salad:

• 1 sweet or sour baguette (torn into pieces)
• 2 lbs heirloom tomatoes, chopped (1" dice)
• 1/2 cup pitted olives (try our gigantic "La Abuela" queen olives)
• 1/2 cup basil leaves, torn
• 1/4 cup flat leaf parsley leaves, torn
• 8 oz. mozzarella fresca, torn
• 1/4 cup Pecorino, freshly grated
• 2 Tbsp Extra Virgin Olive Oil

Dressing:

• 1/3 cup Extra Virgin Olive Oil
• 3 Tbsp Oregano White Balsamic
• 1 tsp flat leaf parsley, finely chopped
• 2 garlic cloves, finely minced
• fresh ground pepper (try our Smokehouse Peppercorns)
• 1/2 teaspoon of sea salt (try our Flor de Sal)

Panzanella sounds fancy, but is the epitome of honest, straight forward comfort food. Literally meaning "bread salad" - a traditional Italian way to use stale, leftover bread. Perfect during the height of summer, where ripe tomatoes are pulled fresh off the vine.

Directions:

Preheat grill or broiler. Toss torn bread with Extra Virgin Olive Oil and grill until edges browned and nicely crisp (or place on sheet pan and broil until well toasted). Arrange bread on platter or in large bowl.

Whisk together all dressing ingredients in a large bowl. Add cut tomatoes and gently toss with dressing. Spoon mixture over top of toasted bread.

Scatter mozzarella, olives, parsley, and basil leaves over top of tomatoes. Just before serving, top with grated Pecorino and fresh ground pepper to taste. Serve immediately while bread still has a bit of crunch.

Serves 6-8