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Panzanella Salad
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A fresh, summery salad that is hearty enough for a meal.
  • CourseAppetizer, Main Dish, Salad
  • CuisineLocal ingredients, Vegetarian
  • 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
  • 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
  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 blend 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.
Recipe Notes

Tip: Day-old bread works great in this recipe, too!

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