Tomato Panzanella Salad
Tomato Panzanella Salad
Directions
- Place chopped tomatoes in a colander set over a bowl and season with salt. Drain for a minimum of 15 minutes.
- Meanwhile, preheat oven to 350°F.
- In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a sheet pan. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
- Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
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Combine toasted bread, tomatoes, onion, cucumbers and dressing in a large bowl. Add mozzarella and basil leaves. Toss everything to coat and season with salt and pepper.
- Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
Ingredients
- 2 1/2 lbs Peak Fresh Produce® Tomato(es), ripe, cut into bite-size pieces
- 2 tsp salt, kosher
- 3/4 lb Heritage Ovens® Ciabatta bread
- 10 tbsp Piancone® Oil, Olive, Extra Virgin, divided
- 2 Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 ea Peak Fresh Produce® Onion(s), Red, sliced thin
- 1/2 ea Peak Fresh Produce® Cucumber(s), sliced
- 1/2 tsp mustard, dijon
- 2 tbsp Roma Red wine Vinegar
- Magellan® Black Pepper, ground
- 1/2 cup Peak Fresh Produce® Basil Leaves, roughly chopped
- 4 oz Piancone Ciliegine mozzarella
Chef Jeffrey Merry - Executive Chef, Performance Foodservice - Boston
