Fresh Tomato and Mozzarella Panzanella
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
Units Scale
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- Sea salt flakes and freshly ground black pepper, to taste
- 3 cups Parmesan Skillet Croutons
- 2-3 cups fresh mozzarella (I like the small mozzarella balls for this recipe, otherwise you can just cut a larger ball into cubes.)
- 2-3 cups fresh grape tomatoes, cut in half lengthwise
- Handful of fresh basil leaves, torn into pieces
Instructions
To make the dressing:
- Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper together in a deep bowl. Adjust seasonings to taste.
- Add the mozzarella, tomatoes, and basil to the bowl, tossing well to combine. Toss in the croutons 5 minutes before serving. (Letting the salad sit for at least 5 minutes allows the croutons to absorb the flavors, but no more than 15 minutes or they will get too soggy and lose their crunch.)
- Serve and enjoy!
Notes
Note: Measurements for the croutons, tomatoes, and mozzarella do not need to be exact. I prefer to have roughly equal parts of each. Feel free to use however much you would like of each.
Adapted from: Homemade with Love by Jennifer Perillo