The Spicy Olive’s Panzanella Salad
This classic Italian salad was created as a way to use day old bread so as not to waste- The Spicy Olive thinks it is a wonderful way to showcase the delicious flavor of summer ripe tomatoes!
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Ingredients
For Salad
- 1 Baguette torn in to pieces
- 2 pounds ripe tomatoes heirloom tomatoes cut in 1 in pieces
- 1 cup olives slices, your favorite variety
- 1/2 cup fresh basil chopped
- 1/4 cup flat leaf parsley chopped
- 8 ounces fresh mozzarella (fresca) torn into pieces
- 1/4 cup Percorino cheese freshly grated
- 2 Tbsp The Spicy Olive's California Cuvee extra virgin olive oil or any Spicy Olive extra virgin single varietal olive oil
For Dressing
- 1/3 cup The Spicy Olive's medium to robust extra virgin single varietal olive oil like Hojiblanca or Coratina
- 3 Tbsp The Spicy Olive's Oregano White Balsamic Vinegar or The Spicy Olive's Neapolitan Herb balsamic
- 1 teas flat leaf parsley chopped
- salt and pepper to taste
Ingredients
For Salad
For Dressing
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Instructions
- Preheat the grill or your broiler. Toss the torn bread with CA Cuvee 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.
