Strawberry Caprese Panzanella
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons minced shallot
- 2 tablespoons red wine vinegar
- ½ teaspoon honey
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- 1 day-old baguette, cut into 1-inch cubes (about 4 cups cubed bread)
- 2 tablespoons extra virgin olive oil
- 1 ½ cups yellow grape tomatoes, halved
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 ounces Stella® Fresh Mozzarella Cheese, cut into 1-inch pieces
- 1 ½ cups strawberries, halved
- ½ cup basil leaves, torn if large
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Instructions
- For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
- For the panzanella, preheat oven to 400 degrees F (200 degrees C).
- Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
- Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
- Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
- Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.
Source
Original recipe: View Original