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Caprese Panzanella Salad

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1/2 loaf (about 1 lb.) sourdough bread (we used Sourdough Yogi Basil Pesto Sourdough -
available at The Tasteful Olive), cut into bite-sized pieces
3/4 c. The Tasteful Olive Pesto infused extra virgin olive oil, divided
Salt and Pepper
4 T. The Tasteful Olive Lemon Champagne vinegar blend
1 T. Dijon mustard
1/2 small red onion, very thinly sliced
2 c. grape tomatoes, halved
8 oz. mozzarella cheese pearls
Fresh basil leaves (for garnish)


Preheat the oven to 400. On a large, rimmed baking sheet toss the bread with 1/4 c. of the pesto oil
and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes,
until golden and almost crispy. Transfer to a bowl and allow to cool.


Meanwhile, whisk together the remaining 1/2 c. pesto oil, vinegar, Dijon mustard, salt, and pepper (to
taste). Fill a small bowl with ice water and soak the red onion slices for 5-10 minutes. This process
removes some of the pungency and softens the flavor of the onion. Drain the onions and blot dry with
a paper towel.


Once the bread is cooled, add the onion, tomatoes, mozzarella, and dressing and toss gently
to combine. Garnish with fresh basil leaves and serve immediately at room temperature.