Panzanella or panmolle is an Italian summer salad popular in Tuscany, it is commonly made out of stale bread, tomatoes, onions and basil dressed in balsamic vinaigrette. Stale bread is the most important part of this dish where is it’s moistened by pre-soaking it in water and pressed or infusing it with the salad dressing. Other vegetables can also be added in the salad’s basic ingredients such as cucumber, capsicums, olives, cheese and meats to name some.
Today we will be guest posting at Savouring Today and it will be a variation of Panzanella called Caprese Panzanella where fresh buffalo mozzarella or bocconcini is added. For the full recipe please go ahead and get it at Judy’s blog or continue below but if you head over to Judy’s blog, while you are there don’t forget to have a look at the healthy recipes her blog offers.
- ½ focaccia bread, cut into 1-inch cubes
- 200g fresh mozzarella cheese, roughly torn
- handful of fresh basil leaves, roughly torn
- 12-15 cherry tomatoes, cut in half
- 1 small red onion, thinly sliced
- extra-virgin olive oil
- garlic salt
- freshly ground black pepper to taste
- balsamic vinaigrette
- Place cubed focaccia in a baking tray then lightly drizzle it with olive oil. Season with garlic salt and freshly ground black pepper then place in a 190C preheated oven and bake for 12 minutes or until golden brown in colour. Remove from oven and let it cool.
- Combine focaccia cubes, tomatoes, onion, mozzarella cheese and basil in a salad bowl then toss to combine.
- Drizzle balsamic vinaigrette on salad then serve.