Toasty Panzanella Rustica

August 11, 2018

INGREDIENTS

Panzella Salad:

• 1 baguette, diced into 1" pieces
• 2 pounds sweet, perfectly-juicy heirloom tomatoes, diced into 1" pieces
• ½ cup pitted olives of any variety
• ½ cup basil leaves, torn
• ¼ cup flat-leaf parsley leaves, torn
• 8 oz. Mozzarella Fresca cheese, torn
• ¼ cup freshly-grated Pecorino Romano cheese
•  2 Tbs. Ultra Premium Extra Virgin Olive Oil
• 1 small red onion, thinly sliced
• 1 small cucumber, cut in half lengthwise, and sliced

Vinaigrette Dressing:

• ⅓ cup Ultra Premium Extra Virgin Olive Oil
• 3 Tbs. Grapefruit White Balsamic
• 1 teaspoon flat-leaf parsley, finely chopped
• 2 garlic cloves, super-finely minced
• fresh ground pepper
• ½ teaspoon of sea salt

DIRECTIONS
Preheat the grill or your broiler. Toss the torn bread with olive oil and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl. 

Make the dressing by whisking all the ingredients together well in a large bowl. Add the tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing gently over the top of the toasted bread.

Scatter the mozzarella, olives, onion, parsley, and basil over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.  

Serves 6-8     

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