Panzanella Salad
Panzanella Salad (4 individual serves)
Best assembled 10 minutes before serving.
Here’s the RECIPE:
Ingredients
2 cups bread cut into 1" cubes ( I used Woolworths brand olive bread)
1+1 tablespoons olive oil
250 gms cherry tomatoes, cut in half
1 Lebanese cucumber, sliced into 1" pieces
200 gms fresh mozzarella, torn into small chunks
10-12 fresh basil leaves
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 clove crushed garlic
Pinch or 2 of Sea Salt and crushed pepper
Method
1. Make the croutons- Spread the bread cubes on a tray, toss with 1 tablespoons of olive oil and bake in a 160 degree preheated oven for 15-20 minutes or until crisp.
2. Slice half the basil leaves, and mix with the chopped tomatoes, olive oil and sea salt to taste.
3. Make the dressing- Whisk together all ingredients for the dressing till well combined. Taste and adjust seasoning if necessary.
4. Layer each ingredient into individual glasses/bowls beginning with bread croutons, cucumber slices, seasoned tomatoes, mozzarella chunks, 1/2 tablespoon of dressing.
5. Garnish with the leftover basil leaves.