Caprese and Panzanella Salad Salad Recipe
What a combination of two great salads.
Servings: 4 people
Ingredients
- 3 cups French or Italian bread roughly cut into small pieces
- 1 olive olive extra virgin + 4 tablespoons
- 1 cup pistachios roasted and shelled, roughly chopped
- 2 lemons juiced
- 2 tablespoons honey
- salt and freshly ground black pepper
- 1¼ pounds heirloom tomatoes cut into wedges
- 1 ripe peach cut into wedges
- 2 ripe plums cut into wedges
- 10 ounces fresh mozzarella sliced into ¼-inch rounds
- 8 basil leaves roughly chopped
Instructions
- Start by preheating your oven to 375º F to make the croutons.
- Toss the bread with 1 tablespoon of olive oil, season with salt and pepper, spread them out on a baking tray in one layer and bake in the oven for about 10 to 15 minutes until golden brown. Reserve.
- To make the dressing, combine the lemon juice, honey, pistachios and the remainder of the olive oil in a small bowl. Whisk together to combine.
- Taste and adjust seasonings with salt and pepper.
- In another bowl, add the tomatoes, peach and plum wedges and toss together.
- Plate - Divide the mozzarella slices on salad plates and season with salt & pepper.
- Add the fruit mixture on top of the cheese and then drizzle the dressing on top.
- Garnish with the chopped basil and croutons and serve immediately.