Use some of the knife skills you learned yesterday to make the perfect Panzanella Salad! The Panzanella Salad originated in Florence, Italy, and is very popular in the spring and summer months. A traditional Panzanella Salad consists of stale bread and tomatoes, with the addition of basil, onions, olive oil and vinegar. Watch the video and try the recipe below for our Italian-American version of the traditional Panzanella Salad—ideal for lunch or a light and healthy dinner.
2 Cups Ciabatta Bread (toasted and pulled into 1-1/2” pieces
10 Grape Tomatoes (cut in half)
6 oz Fresh spinach
1/2 Cup Cucumber (peeled, seeded) or Yellow Bell Peppers, 1/2” dice
8 Kalamata Olives, chopped
4 Pepperoncinis, destemmed, cut into 1/3” rings
2 oz Fresh mozzarella, cut into 1” pieces
2 Tbsp Basil Leaves, julienne
1 Tbsp Roasted garlic
1 oz Balsamic vinegar
2 ½ oz Olive oil
1. Toast bread in oven to reheat and crisp.
2. Combine ingredients for dressing in a mixing bowl and break up basil leaves and garlic.
3. Add remaining ingredients to mixing bowl, reserving 1/2 of mozzarella for garnish.
4. Arrange salad on a plate, mounding in center.
5. Sprinkle remaining diced mozzarella over salad.