I’ve never made a panzella before, but now that I have I can’t wait to make it all summer for a nice lunch or light dinner. I chose to leave out the roasted tomatoes that the recipe called for and instead used fresh grape tomatoes, cut lengthwise.
Tomato and Fresh Mozzarella Panzanella
Credit: Homemade with Love by Jennifer Perillo
1 ½ tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon honey
Sea salt flakes and freshly ground black pepper, to taste
2 cups Parmesan Skillet Croutons
3 ounces fresh mozzarella,cubed
½ cup slow-roasted tomatoes (I prefer fresh grape tomatoes, so that’s what I used)
Handful of fresh basil leaves, torn
To make the dressing, whisk the oil, vinegar, honey, salt, and pepper together in a deep bowl. Adjust seasonings to taste. Add the croutons, mozzarella, tomatoes, and basil to the bowl,tossing well to combine. Let the salad sit for at least 5 minutes so the croutons can absorb the flavors, but no more than 15 minutes or they will get too soggy and lose their crunch. To serve, spoon the salad onto a platter or individual plates.