14 Oct Heirloom Panzanella Salad
Heirloom Panzanella Salad
My panzanella is a colorful version of the traditional Tuscan salad, featuring fresh basil, sweet cucumbers, heirloom tomatoes, crusty baguette, sharp red onions, and decadent fresh mozzarella, and a simple balsamic vinaigrette. I love bringing this salad to picnics and potlucks as it is super easy to make, gets better the longer it sits and can be served at room temperature. The instructions below are how to make my photographed plate, but I encourage you to play with your own presentation if you will be serving as a plated dish! See some plating photos from my Hulu classPrint
- 2 Heirloom Tomatoes
- 8 Grape Tomatoes
- 4 Inch Section of Crusty Dry French Baguette
- 2 Tablespoon Balsamic Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoon Red Onion
- 8 Fresh Basil Leaves
- 1 Teaspoon Kosher Salt
- 4 Inch Section of English Cucumber
- 2 Fresh Large Mozzarella Balls
- Cut your baguette into cubes.
- Quarter your Heirloom Tomatoes. Cut half of your grape tomatoes in half, leave the rest whole.
- Cut your cucumber into 4 slices. Cut one in half.
- Peel and thinly slice your red onion.
- Quarter your Mozzarella balls.
- Chiffonade your basil: Stack your leaves, roll into a cigar shape, and thinly slice in the opposite direction of your roll.
- Make your dressing: In a bowl or cup, whisk together olive oil, salt, and vinegar with a fork until combined.
- Toss all your ingredients, besides the basil, with the dressing. Create your plating design, sprinkle with basil and enjoy!
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