Ingredients
- 1 local baguette, torn into bite-sized pieces
- 1 tsp. coarse salt
- 2-3 local 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 local, seedless cucumber, thinly sliced
- fresh basil leaves, chopped
Dressing
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 1/2 tsp. sea salt
- juice from half a lemon
- 2-3 Tbsp. extra virgin olive oil
Servings:
Units:
Instructions
- Gently combine salad ingredients in a large bowl.
- In a separate bowl, combine mustard, shallot, salt and lemon juice.
- Add the olive oil in 2–3 batches, using a fork or whisk to blend the oil into the liquid—your aim is to create a thickened emulsion.
- Pour dressing over the panzanella and gently coat the salad with the vinaigrette.
Recipe Notes
Tip: Day-old bread works great in this recipe, too!
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