Panzanella Salad with Heirloom Tomatoes and Bocconcini
Cassie's Kitchen
Cassie's Kitchen
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Ingredients

  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (add more or less to taste)
  • 3 tablespoons extra virgin olive oil
  • 1 loaf French bread or rustic country bread – extra crusty and preferably stale cut into
  • 6 cups)
  • 1 teaspoon kosher salt
  • 2 large, ripe, heirloom tomatoes, preferably one orange and one red, cut into
  • 1 cucumber, unpeeled, and cut into
  • 2 bell peppers, preferably one green and red, seeded and cut into
  • 1/2 red onion, thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1/4 cup Kalamata olives, pitted
  • 5 ounces Bocconcini, about 5 small balls, each ball cut in quarters
  • Recipe

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