Panzanella (Italian Bread Salad) with Mozzarella & Fontina
Main Ingredients: Beans
Yield: 10-12 servings
Photo And Recipe Courtesy Of WISCONSIN MILK MARKETING BOARD, INC.
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- Prep
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- Serving
- 10-12
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
- 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.
- 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.
- Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated.
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