Panzanella
Italian Bread Salad
"one of my all time favs….the best summer salad ever…use the best tomatos you can find." Chef Bobby Passarelli
I ALSO LiKE TO SHAVE SOME PARMESAN ON TOP. TOP WITH A STEAK, GRILLED CHICKEN OR FISH FOR A LIGHT, REFRESHING SUMMER DINNER.
INGREDIENTS
GOOD DENSE LOAF OF ITALIAN OR FRENCH BREAD, CUBED AND TOASTED.
4 large ripe tomatoes, cut into bite-size pieces
2 small cucumbers, peeled, seeded and diced
1 small red onion, thinly sliced
4 cloves garlic, very finely minced
2 lbs roseli fresh mozzarella cut into small wedges
1/3 C. ROSELI pesto
1/3 C. ROSELI extra virgin olive oil
1/3 C. white balsamic vinegar
salt and freshly ground black pepper, to taste
MIX PESTO, OLIVE OIL, VINEGAR AND PESTO TOGETHER.
POUR OVER MOZZARELLA WEDGES AND ALLOW TO MARINATE FOR AT LEAST AN HOUR.
TOSS WITH OTHER INGREDIENTS, SEASON WITH SALT AND LOTS OF FRESH GROUND BLACK PEPPER.
ALLOW TO REST FOR 5-10 MIN. BEFORE SERVICE.
GARNISH WITH FRESH BASIL SPRIG.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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