On Tap Oil & Vinegar Recipe Detail

Calabrian Pesto Panzanella Salad

with Spicy Calabrian Pesto Olive Oil & Oregano White or Traditional Balsamic

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 Tbsp Oregano White Balsamic, Traditional Balsamic (or favourite)
• 1/2 cup fresh basil leaves, torn
• 1 tsp salt
• Fresh ground pepper, to taste

Directions:

In large bowl, combine vinegar with salt and whisk to combine. Add Pesto Olive Oil and whisk to make simple vinaigrette. Add tomatoes and cheese, turning to coat thoroughly with vinaigrette. Allow to marinate at room temperature 30 minutes.

Add torn bread and basil to large bowl with tomatoes, cheese, and marinade. Adjust seasoning with fresh ground pepper, to taste and additional salt if necessary. Gently toss until bread is just moistened. Serve at room temperature.

Serves 6