Tomato Mozzarella Panzanella | Recipe

Name: Tomato Mozzarella Panzanella
Prep time: 30 min
Yield: 4 Personen
Ingredients: 1 loaf of ciabatta bread (about 12 oz.), cut into bite-size cubes; 2 Tbsp olive oil; ¼ cup pine nuts; 2 ½ cups cherry tomatoes; 1 red onion, thinly sliced; ½ cup mini mozzarella balls; 1 tsp JS Caprese Topping; 2 Tbsp olive oil; 2 Tbsp white balsamic vinegar; 1-½ tsp JS Caprese Topping; 1 tsp mustard

Servings

Prep Time

30 minutes

Calories

508

Author

Spice up your Panzanella!

Ingredients

For the Salad
1 tsp

Caprese Topping
"Spice blend for antipasti" $6.99 $107,538.46/kg Incl. 0% Tax, excl. shipping
1

loaf of ciabatta bread (about 12 oz.), cut into bite-size cubes
2 Tbsp

olive oil
¼ cup

pine nuts
2 ½ cups

cherry tomatoes
1

red onion, thinly sliced
½ cup

mini mozzarella balls
For the Dressing
1-½ tsp

Caprese Topping
"Spice blend for antipasti" $6.99 $107,538.46/kg Incl. 0% Tax, excl. shipping
2 Tbsp

olive oil
2 Tbsp

white balsamic vinegar
1 tsp

mustard

Directions

Heat the oven to 400°F.

Place the bread cubes in a large bowl. Mix the olive oil and Caprese Topping until blended. Add to the bread; toss to evenly coat the bread cubes with the oil mixture. Spread the bread cubes into a single layer on a parchment-covered rimmed baking sheet. Bake for 20 minutes or until the bread cubes are lightly toasted.

Meanwhile, roast the pine nuts in a dry skillet over medium heat for 2 minutes, stirring occasionally. Remove the skillet from the heat. Cut the tomatoes in half; place in a large bowl. Add the pine nuts and onions; mix lightly. Drain the mozzarella balls, if necessary, then set aside.

Mix the Dressing ingredients in a small bowl until well blended.

Add the mozzarella balls and toasted bread cubes to the pine nut mixture along with the Dressing; mix lightly. Let stand for 5 minutes before serving.

Note