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Panzanella Salad

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Panzanella Salad
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A fresh, summary salad that is hearty enough for a meal.
  • CourseAppetizer, Main Dish, Salad
  • CuisineLocal ingredients, Vegetarian
Servings
6
Servings
6
Panzanella Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A fresh, summary salad that is hearty enough for a meal.
  • CourseAppetizer, Main Dish, Salad
  • CuisineLocal ingredients, Vegetarian
Servings
6
Servings
6
Ingredients
  • 1 local baguette, torn into bite-sized pieces
  • 1 tsp coarse salt
  • 2-3 locally-grown tomatoes, chopped
  • 16 oz Mississippi Market made mozzarella, cut into small chunks
  • 2 medium shallots, thinly sliced
  • 2 Tbsp capers, rinsed and drained
  • 1 small locally-grown seedless cucumber, thinly sliced
  • fresh basil leaves chopped
Dressing
  • 1 tsp Dijon mustard
  • 1 small shallot, minced
  • 1/2 tsp sea salt
  • 1/2 lemon juice squeezed
  • 2-3 Tbsp extra virgin olive oil
Servings:
Units:
Instructions
  1. Gently combine salad ingredients in a large bowl.
  2. In a separate bowl combine mustard, shallot, salt, and lemon juice.
  3. Add the olive oil in 2–3 batches, using a fork or whisk to whisk the oil into the liquid—your aim is to create a thickened emulsion.
  4. Pour dressing over the panzanella and gently coat the salad with the vinaigrette. Tip: day-old bread works great in this recipe, too!
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