Summer Panzanella Recipe
summer vegetables, stracciatella, tomato, ciabatta, smoked tomato vinaigrette
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Ingredients
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Panzanella Salad
Method
Preparation
- 1
Prepare the Bread
Preheat the oven to 375°F (190°C). Cut ciabatta bread into bite-sized cubes and spread them on a baking sheet. Bake for about 10-15 minutes until golden and crispy.
- 2
Prepare the Vegetables
While the bread is baking, chop the cherry tomatoes in half, dice the cucumber, and bell pepper, and slice the red onion thinly.
- 3
Make the Smoked Tomato Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of smoked paprika, salt, and pepper to taste.
- 4
Combine Ingredients
In a large bowl, combine the toasted ciabatta, chopped vegetables, and fresh basil. Drizzle the smoked tomato vinaigrette over the salad and toss gently.
- 5
Serve
Top the salad with generous dollops of stracciatella cheese. Serve immediately to enjoy the freshness.
