Panzanella Salad – it's what's for dinner

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Chef Aaron Bennett from Bacaro Venetian Tavern shows us how to make a Panzanella Salad.

¾ cup diced (1 inch) organic vine ripe tomatoes

½ cup diced (1 inch) fresh mozzarella cheese

2 tablespoons extra virgin olive oil

½ tablespoon aged balsamic vinegar (preferably aged 18 years or older)

2-3 slices (about ½ cup) rustic bread

1 tablespoon fresh basil chiffonade (sliced into thin strips)

2 tablespoons butter

Salt and black pepper to taste

METHOD:

Melt butter in large sauté pan, add bread and fry until lightly golden brown on all sides. Season bread to taste with salt and pepper, remove from heat, let cool, and dice into 1-inch cubes. In a medium mixing bowl, place tomatoes, mozzarella, basil, balsamic and olive oil, season to taste with salt and pepper, gently mix in the toasted rustic bread croutons, until well incorporated. Choose appropriate plate, and display as desired.

Yield: 1 portion

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