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  • Servings
    10-12

Panzanella (Italian Bread Salad) with Mozzarella & Fontina

Main Ingredients: Beans

Yield: 10-12 servings

Photo And Recipe Courtesy Of WISCONSIN MILK MARKETING BOARD, INC.

Ingredients

  • 1/2 Loaf artisan-style baguette, cut into 1/2" cubes
  • 2 medium vine ripened tomatoes, seeded, cut into 1/2" dice
  • 1 small cucumber, quartered and sliced 1/2" thick
  • 1/2 medium red onion, diced 1/2"
  • 1 Cup basil leaves, julienned and loosely packed
  • 3/4 Cup fresh Mozzarella cheese "pearls" or cut into 1/2" cubes
  • 3/4 Cup fontina cheese, cut into 1/2" cubes
  • 1/4 Cup balsamic vinegar
  • 2 Tablespoon nonpareil capers with juice
  • 2 small garlic cloves, minced
  • 1/2 Teaspoon  kosher salt
  • 1/2 Cup extra virgin olive oil

Directions

  1. Preheat oven to 400° F. Place bread cubes on baking sheet. Bake 10 minutes or until slightly dry and just turning golden brown. Remove and cool.
  2. While bread is cooling, prepare vegetables and cheese; place in salad bowl. Combine vinegar, capers, garlic and salt in small bowl; whisk in olive oil.
  3. Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated.

Suggested Cheeses

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